I worked my way through collge as a cook at Waffle House (please, no laughing), and we cooked 20 to 30 steaks a shift. Trick we used to gauge doneness is looking at the color of the juice coming out of the top of the steak.
Rare-juice is red
medium-juice is clear
well-done-juice is brown.
Takes some practise to gauge when you’re at medium rare or medium well, but its a good general rule of thumb.
True story…had a women come in one night while I was cooking, around 1:00 or 1:30 in the morning, (remember its a 24 hour place), she orders steak and eggs, and tells the waitress she wants us to put the steak on for two seconds, flip it over, two more seconds, and then bring it to her. I was freaked, manager was also working that night, he walked over and confirmed the order with the women, and so, he says, She wants it, we cook it. We threw it on the high side of the gril, 500 degrees, 2 seconds, flipped it, two more, flipped it and plated it. Damn thing was raw, I mean all it did was turn the outside a little grey, barely knocked the chill off. And she ate every damn bite.
She was hot , but damn, girl eats raw meat, I’m not going there.