March 3, 2017
Based on Twitter anecdata, it seemed like steak temperature preference might be generational, and that age correlates with doneness. So I started poking around.
A 2010 study from Texas Tech of over 1,300 people in Phoenix, Baltimore/Washington, and Lubbock, Texas, found that the preference for well-done steaks was just 9.9 percent. More than 30 percent of respondents preferred medium-rare or less (27 percent medium-rare, four percent rare) as tastes became more like those of San Francisco.
Read the story here.