Way I see it, I wouldn't eat any other meat that's undercooked weather it be chicken, pork, lamb, heck even fish. Why is steak any different?
Yeah if I was to eat rare/blue steak, I probably wouldn't die. People eat it and are fine as this thread shows, but I just don't get why someone would think "Im going to not cook this piece of meat all the way through and enjoy eating it", when they would never dream of doing the same for another meat.
If you can change my view then go ahead, I genuinely would love to know what those who eat steaks rare and below see in eating it that way.
Sashimi is amazing. A good hunk of completely raw salmon or tuna is as good as anything. Steak doesn't need to be raw, but it loses pretty much everything that makes it great when it is well done, and it's not like you're taking a big risk when eating steak less than well-done as long as you cook the outside sufficiently. Pork and chicken aren't worth eating undercooked because A) they're far more likely to make you sick/contain pathogens and B) you don't gain as much in taste by not cooking them as thoroughly.