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).
The steaks start at medium rare and are also recommended at that particular meat temperature.
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 steak is seared at a high temperature to cook the outside quickly and form the crust while leaving the interior rare to medium rare.
Generally, chislic is served medium rare to mediumi.e. warm pink inside.
