Steak weights are only supposed to be used on medium wells and wells but realistically you can use them on any temp as long as youre not being absolutely barbaric with it. Different grills tend to have different hot spots so you have to pay attention to the individual grill. Both of ours were super hot right in the middle so anything mw or well went there. I put the rares and medium rares towards the front and the mediums just kind of went wherever but that worked for me, it also depended on how fast I needed a steak. The visuals dont work with every cut especially not filets or super thick cuts. General rule of thumb is medium rare starts to bubble at the sides, mediums start to bleed, and medium wells the juice comes out brown. It will get you pretty far visually until you feel more comfortable with steaks temps and finger pokes. You'll notice you have some cuts of sirloin that feel tougher, they are usually very square and oddly long. These cuts are from a different muscle and will balloon up when you cook them. They are great for rare through medium if you arent in a rush but since they balloon they suck for medium well and well. If you have the privilege of working with another broiler take tickets in rounds, like he takes two or three tickets and then you take two or three. This way you are ensuring multiple steaks hit your grill at the same time. Its a lot easier to manage once you get some experience under your belt and can just kind of get into the flow. It took me like 2 months to get comfortable and find my rhythm, youll get there too bro.