Generally rare is 125, med-rare is 135, but that's absolute finish temp.
Depending on cooking method, pulling a steak off the grill right at 125 could finish closer to 130-135 due to carryover, but most steaks cooked that way will probably end up closer to 130.
When I'm shooting for MR, I'll usually pull a steak off the grill at around 127, and then while it rests it'll come up the rest of the way. I sear first and then move it to the indirect side, so I don't need to worry about the searing step overcooking it.