No! No! Nooo! You Cannot Puncture The Outer Layer of A Steak While It Is Grilling.
If you care enough to cook, barbecue, smoke or grill good red meats you have to put in the time to appreciate the flavor a varied textures. After cooking 2 or 3 steaks you should be able to press firmly with a finger to determine the "squishy-ness" of the meat.
Obviously the food will toughen up as it cooks but the texture and firmness will be different depending on pan-frying, grilling, smoking, barbecue, etc.
Cutting into the meat or puncturing the surface with a temperature gauge, fork, knife or anything else will cause the inner meat to change its ability to have moisture and a different texture than the outer layer affected by the type of cooking.
Never break the surface of red meat while it is cooking!