Can someone please explain to me the proper way for taking a steak's temp. I've wracked my brain trying to find this. The disconnect, that every recipe and article skips, is WHEN to take a steak's temp. Steaks are supposed to rest but then I wouldn't expect the temperature of a medium rare steak to be 130 after its rested for 5-10 minutes. On the other hand, if I were to get an accurate reading straight out of the pan/grill, I'd be losing valuable juices. Maybe someone can just tell what the internal temperature of a medium rare steak should be after X minutes of resting. Thanks.