I’ve never quite mastered this one.
Practically speaking, if I cook up a 12 ounce Ribeye steak and feel satiated at 10 ounces - the rest is going down. Reheating the remaining bit is not appealing and the flavor will never be as good as freshly made.
The same goes the other way - if I cook a 12 ounce Ribeye steak and finish it but feel I could use a few more bites, I don’t cook up another steak (leaving myself with a large, much less tasty, leftover piece).
I tend to keep a bit if a mental count, been over a few times, try to go under a few times. Helps with the daily calorie variation too.
I am astounded by how many people on this site can eat up to, but not past satiation (seems like a lot of leftovers).