This is a better guide to restauranting because temperature matters little when you’re brought out a steak that was sitting under a heat lamp and slapped either on a cold plate (sacrilege) or sizzling iron.
https://www.simplyrecipes.com/recipes/the_finger_test_to_check_the_doneness_of_meat/
https://www.certifiedangusbeef.com/kitchen/doneness.php
And for those who also make their steaks at home
https://www.mychicagosteak.com/steak-university/done-perfection-guide-steak-doneness
Some chefs use the portion of your hand below your thumb to test steak for doneness.