I knew butchers that would eat raw steak sandwiches and never get sick, but the only time my family ever got food poisoning was from shish kebab that were cooked rare (with wooden sticks.)

As I'm sure you know, it can really depend on how clean/fresh the outside of the meat is when you start, cooking the steak to 125 and stopping isn't enough to kill the bacteria that might be in there (vs sous vide where you hold it there for a really long time.)

Plus, the probes and "holding spikes" would need to be wiped down after every use, because any juices left on those could very quickly grow bacteria while sitting out.

Is it a low chance? Yes. I suppose I just take cross-contaminatioon very seriously and not everybody is going to have the same standard.

At the end of the video though, that steak looked basically raw on the underside. I've had my thermometer read higher temps while on the grill since the meat wasn't uniformly heated.