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Well, a lot earlier. I pull my steak out of the pan when it reaches 45C internally.

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