When you order your steak in a restaurant, you can choose it well-done, medium, or rare.
In this situation, can the word, "raw" be used meaning "rare?"
Actually, there's a common term for this in the U.S. - "blood rare".If you order a steak rare in France, you ask for it "bloody." That is to say the center is barely pink and juicy. (I get hungry for it as I write this missive). (I tried ordering a "bloody" steak in the U.S. once and got a strange look from the waiter who didn't see the humor in it)
In the U.S. there are many restaurants where "blue" or "blue rare" would be understood in the same way, in my experience.In France, you can also specify "blue," i.e. the outside is seared, but the center still has the blue color of uncooked meat. This is not common in the U.S. where one would have to ask for a very, VERY rare steak.