I'm a longtime griller, but I get mixed results. I just took a BBQ and Grilling class to get better. The instructor was a longtime restaurant chef. Here were his recommendations for steak for final temperatures:
- Rare - 118
- Med Rare - 128
- Medium - 138
- Didn't even mention temps for Well Done
He also said to take the steaks off at a step before what you want for the 'carryover' grilling. For medium - take the steaks off at about 128.

I was just looking online and saw these recommendations:
- Rare - 130-140
- Med Rare - 145
- Medium - 160

We like our steaks about Medium. I've tried to pull them off the grill at about 145. Sometimes they are good - sometimes too done.

Here are a couple of more tips:
- Let the meat rest 5-10 mins for the carryover cooking
- It doesn't matter whether you sear them at the beginning or at the end. He usually cooks them more slowly (between 400-500) until he gets to about 115. Then he sears them the rest of the way
- He also went into the marination thing for an hour
- The other way other than marination is to take them out of the fridge an hour before. Sprinkle a healthy amount of Kosher salt on both sides. Then let it sit for 60 mins - 30 mins per side. Dab off the salt. Sprinkle course pepper. Then grill
- He used 2-inch thick Ribeyes and New Yorks
- When grilling take the steaks off the grill, measure with an instant-read thermometer by inserting in the side
- To him its all about the selection of steaks, seasoning, and temperature

What temperature would you recommend for Medium?

Any other tips?