The chart below lists optimum internal temperatures based on maximum juiciness and flavor. To determine internal temperature, insert an instant-read thermometer deep into the meat away from any bone. For steaks, take the temperature of the meat from the side, so you can easily reach the center.
115 to 120 degrees (120 to 125 degrees after resting)
120 to 125 degrees (125 to 130 degrees after resting)
130 to 135 degrees (135 to 140 degrees after resting)
140 to 145 degrees (145 to 150 degrees after resting)
150 to 155 degrees (155 to 160 degrees after resting)