Rare - (52 °C [125 °F] core temperature) The outside is grey-brown, and the middle of the steak is fully red and slightly warm.
I cut my steaks off the cow and eat...
Knock off their horns, wipe their a$$......eat.
Actually, a traditional Pittsburgh will be charred from an open flame grill, but as you say, it has to be really hot. Flat tops usually don't do the trick.