A good read on that link Grillmonkey. Confirms what I've noticed in personal life.
I always bought into the resting meat too, "as seen on TV", and cookbooks. And used do it to some extent. But don't worry about it anymore other than large roast like prime rib. And then I only let rest a short time, and uncovered, before serving. I only rest meat now, if I'm not ready for serving. In other words my meat is done before the other stuff, or someone is late coming to dinner. It don't hurt to rest it, just doesn't make much difference in dinning experience. (Exception is to rest and insulate meat to further dissolve collagen in meat)
I've never left a piece of steak on my plate swimming in juice. By the time, I'm done eating, it has all been absorbed back in, Yeah the 1st few bites, I did dip in juice (added flavor) but after a few bites, the juice seemed to disappear back into the steak, or steak slices. So my theory is cut and serve hot and fresh, The juice will take care of itself as you eat.
Wife and I order a 24 oz. Prime Rib EACH at Lucky's Steakhouse, and get three meals a each out of it. One when we're there, another prime rib dinner at home, and 3rd one using left overs for French Dip dinner. That comes out to 9:00 bucks each, for six prime rib dinners.
I can't do that good at home, price-wise!
I digressed there a bit.
Who cares if you rest it or not? You either dip in juice in the first 3 to 6 bites, or you have it in all the rest of bites, as it re-absorbs anyway (even sliced), on the plate. I've never had a meat juice filled plate when I was done eating. Have you? Really???
I used to wonder why Lucky's never brought cup of as jus with steak like most others do. It's because they cook there roasts right, and it provides it's own. Actually I could use a little more au jus towards the end. No more juice on the plate to dip in. LOL
As for carry over temps? I don't trust that much. I had underdone turkey, because I believed it would carry over another 10* after coming out of oven. Used Maverick, and it didn't raise a single degree. Just held steady a few minutes and then dropped. Yes, I tented it with foil just like TV advises. I do get some carry-over with large solid roasts though. Usually about 4* to 7* Not really worth the wait.
Bunch of Ca-Ca if you ask me.
Cook it to temp your want to eat at, and then eat! LOL The time it take to plate with other stuff is resting time enough.
If people aren't ready to eat for some reason, then by all means keep meat warm and insulated. It'll be okay.
Think of it this way. Are you cooking for yourself, friends & family, or cooking for the president?
Not arguing, or trying to stir the pot.
Just my opinion and experience. Willing to have my mind changed, or change what I do it, if it really works. Heck... I try everything once at least! LOL