I start with a temp based on roast level and pull a shot around 1:2 or adjusted by roast level. If it feels I am in the ball park (not too sour and not harsh) I would try to find the yield. If I can’t find anything good I adjust the temp and repeat.
Sometimes, even if I find something I like, I iterate and adjust the temp up/down and find the yield for the new temp which may give surprising results. When doing this, expect to increase the yield if you decrease the temp and the other way around.
I would try less than 94 for a medium dark (actually more like 91-92) but bare in mind that not all the machines are calibrated the same and workflow also matter (heating or not the portafilter, flushing or not before the shot, how hot the machine is etc) which can influence slightly the temp “seen” by the puck. I would say consistency is important in the flow in order to not get lost in the dial in process.