Why would a chef put in more effort to create what is arguably an inferior result?
Because they saw someone get sick after eating “raw” steak once in nineteen dickety-two and don’t think it’s safe, or they read it in a magazine a very long time ago, and they don’t think it’s safe. “Raw” in this case would be any pink whatsoever. If you bake it long enough at the right temperature on a drip pan you get no pink in the middle and no char.
Source: I’ve eaten a lot of shoe leather steaks in my life.









Or “only a little can’t hurt.”