I don't really wash my own dishes. At least with soap. Since I'm the only one who uses my plates/bowls/silverware, I just rinse them off until all the grime is off. I just don't see the point since the germs are my own germs.
My roommates use their own dishes/silverware. Guests use paperplates/plastic utensils.
Most soaps aren't antibacterial. And although standard soap is more effective at removing bacteria than water, it isn't significantly more effective than with just water. The truth is that you're fine either way, as long as the 'rinse' is thorough. Equally, we all have antimicrobial lipids within our skin, and at the skin's surface.
I've learned a lot about microbiology and nutrition over the years, and at some point I also started washing my dishes with just water. I also no longer consume sugar of any sort; lots of protein and animal fats.
As for the rare meat. A lot of people really don't understand what it means to 'cook' their meat. Meat is edible in its 'raw' state - you'd be stupid to deny the fact. The more you 'cook' it the more inedible it actually becomes. It becomes dehydrated, carcinogenic, and loses its nutritional value.
The concerns are primarily pathogens and parasites. The idea is to heat up the meat to a point where the pathogens and parasites cannot survive, without compromising the integrity of the meat (its nutritional density). Now, generally, the pathogen of most concern is e. coli. But e. coli is very misunderstood by the vast majority of people. All animals, including humans, have different strands of e. coli living within our intestines. You could quite literally give yourself an 'infection' by sticking your thumb up your own arsehole and rubbing it on your food. Typically the treatment for e. coli is antibiotics.
Not only that, but if you were to have hunted and killed the animal yourself in the wild, you wouldn't grab all of its organs and muscle meat and rub it inside of its intestines. But because of the way meat is processed in our modern society, it becomes contaminated with e. coli.
Usually, e. coli does not penetrate the surface of meat it has been transferred to. That is why eating 'rare' meat is 'acceptable'. You make sure the surface area of the meat has been fucked the hell up to kill the e. coli. And inside is e. coli free.
Now we move onto parasites. i.e tapeworm. The type of tapeworm that is likely to have eggs nested in muscle tissue differ among the types of animals. But these eggs exist within the muscle tissue. And if the same principle is applied as e. coli and heat, it means that you need to cook the meat through and through. However, pink meat isn't indicative of it being uncooked. As long as its internal temperature reached the height necessary to kill the parasite, you are good to go. Doesn't matter if it looks like it's just been killed and is blood red up in there. As long as it reached that temperature, it's fine.
'Cooking' is not to burn something to fucking shit-brown like it's been struck by lightning. Cooking is simply the method of killing the pathogens and parasites that might exist either on the surface of, or within the animal product that you're eating.