Agree with the above. You cook burger and sausage quite well because it's a lot of ground up meat, so any contamination has a huge chance of reaching the middle.

You leave a steak alone, no matter the source, because the main bacterial contamination comes from the knife/blade that was used to cut it and the surroundings and any improper butchering (much more unlikely for any deer you process yourself). This is coming from a guy with a biochemistry/molecular biology degree, as well as my father.. I wouldn't want a blue steak, but the one I had tonight was red/pink through 90% of the meat.