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From my first roll of medium format film ever, shot with the Mamiya C220. Film: Ilford HP5+. Developed by myself in Ilford Microphen.
I would call this medium rare. The secret to meat cookery is to use no more than medium heat (the temperature dial is not the same as a gas pedal!), use a good heavy pan, and to practice that finger test!
Depending on the heat your individual stove generates, we're talking 5-8 minutes per side on a piece of meat about an inch thick. And do remember to let it rest out of the pan and covered for another 5-10 minutes. Yes, it won't be piping hot but it will be juicier than if you cut it right away.