Generally, chislic is served medium rare to mediumi.e. warm pink inside.
The steak is seared at a high temperature to cook the outside quickly and form the crust while leaving the interior rare to medium rare.
Most venues will usually have between 5 and 7 different cuts of steak, on their own menu, and is served medium rare by default.
The steaks start at medium rare and are also recommended at that particular meat temperature.
Some show the temperature only; others also have markings to indicate when different kinds of meat are done to a specified degree (e.g., beef medium rare).
