Rule of thumb for temperatures for removing beef from heat?

Thumb Rule. Loosely place the tip of your thumb and tip of your pointer finger together and feel the ball of your thumb for rare. For medium place the tip of your thumb together with your tip of your third finger. For well done place the tip of your thumb to the tip of your baby finger.

Bugbitten, thanks for the various tips. Um, regarding PAM: have to agree, looks a little weird. I guess it's the same concept as basting with an oil/acidic mix, except you don't get all the preservative and aerosole compounds. What works for me is to get some new, cheap washcloths or dishtowels. Pour some canola or other low-smoke oil on them, grab them with a tongs and rub down the grill. Use them a couple times at the most and toss.

Pierino the reference to the Papal Conclave in your recipe made me laugh.

Am finding everyone's info very helpful. I can cook fish, chicken and lamb without disgrace because of experience but have had much less exposure to grilled beef. The "baste vs marinade" topic is interesting - will try some comparison tests. Am spending some vacation time with friends who will bring a lot of beef (including tri-tip - where did I put my doctor bag and syringes?), so it should be fun - plenty of chances to practice. Have Thermapen, will travel.

FYI, Thermapen has a sale on right now on open-box stock. Still expensive but at least a bit of a discount.

Here's stil another treatment http://www.food52.com/recipes/15222_holy_smoke_santa_maria_tri_tip

Tri-tip is now the generally accepted name for this cut. On the East Coast it used to be hard to find; sometimes known as triangle steak. It's become quite popular now but it's been famous here on the other coast for decades.

"Touch" method = some say to feel the muscle between your thumb and index finger as you "touch" your index finger to your thumb, or middle finger, or ring finger, or little finger. You will feel the difference in your muscle tighten to give an "approximatation" of rare, medium rare, medium and well done.
I think you simply have to learn from practice. Pop a steak on the grill and press with your finger (or I simply use my tongs) and feel the "give " of the meat.
I like medium rare. When I feel the softness to my liking, I would make a slice in the meat to make sure. After a while you get the hand of it and can impress your guests (and yourself).
Do not worry if the first couple times your undercook or overcook...that is called learning.
And, of course, if ever in doubt, do not wreck the meat - use a high quality instant read thermometer and test on each end and middle.
Meat with bone - that's a whole other story.

And I go further with my truisms:
1) You might be tricked into doing so, but never knowingly buy steak labeled round, unless you are in deep winter and craving an indifferent stew.
2) You might want to invest in a good carver and board. Victorinox, 35 U.S. bucks.
3) You know you have asked a good question on Food52 when Pierino answers it twice, and twice on-the-money.
4) Do whatever it takes to have fun.

Here's a starter marinade that has worked for me:

1/4 cup vegetable oil, 1/2 cup soy sauce, 3 minced garlic cloves, and one Tablespoon each of chili powder, cumin, brown sugar and tomato paste (buy a tube or make catsup with the rest of the can.)

I don't think that marinades that contain lemon juice or any other acids are worthwhile. This one works because the salty soy sauce gets quickly absorbed along with the "southwest" seasonings, and you can add any kind and amount of hot sauce to satisfy the hordes of men that are crowding around you demanding meat.

Further unsolicited advice: don't let anyone see you spraying Pam on both sides of the steaks before putting them on the grill. It's the best method, but looks way odd.

Thanks, bugbitten. All these tips make me less nervous. I seem to grill everything except steaks... just not often on the menu here. Now off to start researching marinades...

Hi, Peg-o-my heart! My own opinion is that those less expensive cuts can be the best. It's tough to get a true reading on even the best digi thermometer with skirt steak, so I undercook it, and then return it to the grill if it's too bloody after the resting. This makes me look like a fine cook who knows what he is doing.

With "London Broil" I like a garlicky marinade, and a digi temp around 125F. Best

Thanks everyone - this is very helpful.

There are so many variables -- thickness and cut of meat, bone or boneless, type of coals, distance to coals, grill covered or uncovered, degree of doneness (rare vs. medium), outside air temp…

Try pulling 5-10 degrees (F) before your target temp.

Rest thick steaks 15-20 min., tented or in a warm spot, thin ones 10 min.

Meat is dense and retains heat well. Don't worry about it cooling down too much during resting.

bigpan - thanks. I understand what touch method means, but how would you describe your own? Any advice is helpful (esp given the price of beef!).

I am sure the cooking temp is a factor - fast high heat versus slower medium heat. I mostly BBQ steaks of at least 1" thickness (thicker is better) and I use the touch method for medium rare.
I suggest you experiment with your style of cooking and start resting the meat 10F below your target temp.