To check the meat, use a temperature probe. For rare, the probe should read 45°C; for medium, 55°C; and for well done, 65°C. When testing the temperature, give the meat a squeeze to familiarize yourself with the "give" of the meat at different cooking temperatures. When the meat is finished cooking, remove it from the pan and place it on a warm plate to rest. Pour the cooking juices, garlic, and thyme over the meat.