Whats up with internal temps?

[TentHunter]

Steak is one of the things where touch just didn't work well for me. So I now rely on my thermometer because I'm cooking to a doneness (rare, medium, etc.) rather than tenderness. I like knowing exactly how done that steak is without guessing or cutting into it. Especially with beef prices the way they are.

If I was cooking the same type & thickness steak all the time, then it'd be a different story.