Before I was vegetarian, 10 some years ago, I loved steaks well done (took after my dad). After 7 years, I gave up the vegetarian thing, and pretty much started to eat paleo-style for the last 3,4 years. When I started eating steaks again, I realized I liked a steak rare or blue. Fun stuff!
... then I discovered 'black & blue' or 'Pittsburgh rare': warmed to room temp (so its not actually cold inside), then quickly seared on the outside and served -- literally 'black & blue', rarer than rare, and with some tasty char.
I've been eating steaks like this for years now -- and I really don't want to stop. However, with respect to the little bit of seared char, I'm curious as to what I will be exposing myself to, over the course of a lifetime? This may apply to all grilling -- everyone likes general grilling foods crispy / a tad charry, right?
So far, things to look into include: heterocyclic amines (HCAs) and (possibly/probably?) advanced glycation end-products (AGEs). Anything else to look into? How notable are these carcinogens and baddies in an overall healthy lifestyle?