How often do you cook it a little more?
I often undercook steaks, but rarely put them back on. As long as the fat has started to render, I'm all good.
For this reason, I tend to cut steaks on the thicker side.
Minute steaks are worst.
Discussion
if i “know” the steak - i’ll cook it to where i want it.
if it’s a weird cut - or from a different/new source - i will always err on the side of caution.