Huh that steak pic can't be right? I'm pretty certain the range is 53C (rare) to 60C (medium-done). Unless my thermometer was way off, or maybe it's a sea-level thing? (I'm in NL, sea-level + first floor).

You can check it for yourself, there's a distinct difference in how it feels sticking your hand in water less than 50C and sticking it in water a few degrees hotter than that. That's because your body doesn't like it when its proteins start to denature, either :P