What is the finished internal temp when you follow this method?

Med rare 130F. How early to pull depends on the thickness of the meat. It takes some practice/trial and error

I'm shooting for 54C medium rare but I've never left a thermometer to see the temp rise and fall. The steaks taste good is all I can tell you.

It sounds like you have steak figured out, but if you're looking for a great instant-read thermometer, I recommend the Thermapen.

Yes I pull chicken early too