@grumpasaurus @b4ux1t3 I keep one of those on my phone that has served me well for years. I think I originally got it from the Reluctant Gourmet in 2012:

Meat Temperatures & Doneness Chart
The “Remove” temperature on the left is the target temperature to remove from heat source. The “Ideal” temperature on the right is the ideal internal temperature after resting. These temperatures are all Fahrenheit. Note, these are not USDA Recommendations. The USDA temperatures are conservatively 10º – 15º higher because of food safety but not many professional chefs are cooking your medium-rare steak to 150º F. You would send it back in an instant.