At what temp do you pull your steak?

Before I got a thermapen or other meat thermometers, I always used the poke test:  http://www.simplyrecipes.com/recipes/the_finger_test_to_check_the_doneness_of_meat/

Reverse sear I'm pulling in the 115 - 118 range for me and the boys and let the wife's get to mid 120's before pulling hers.  Then, rest and sear down low.  Perfect every time for us.  The resting part is key as I found early on I was searing way too soon after my initial pull and my temp would rise more than my target.  My first response was to pull at a lower temp....like 110 or less and then sear.  That was ok but then one time, by accident, it took me longer than normal to get them back on to sear and they were under my target.  That is when it hit me that the rest period played a key role and I have gone back to my higher temp pulls, a good rest, and then onto sear and haven't looked back.  

For thinner steaks I go direct down low and flip and flip until I like the color and just pull without measuring temp now.  I generally end up in the low 120s and mid 130s for the wife.  

118° for me please.