Some friends of mine want me to make sure to cook their steaks dead just to make sure that I've killed any bacteria on them. I'm tired of overcooking a beautiful steak just because of a food-borne fear. I think that a nice steak, done the way I like it, really is worth dying for and so that's how I'm now preparing them (at least mine). I've heard that as long as it's not a ground beef, that I don't have to stress too much about surface germs and can cook it to my preference. Is this true?