I have never let a steak "rest"
Actually, the longer it "rests" on my plate, the colder it gets and less juicy.
The way most people cook a steak, on most grills today, it's dried out enough when you are done cooking, there is no point in letting it rest.
I used to think the same thing.
Here is what I have learned since: If the plate you let it rest on, does not end up with lots of juices on it, the meat is actually dried out.
True perfection is achieved through extremely high temperatures. They are much higher than most grills can achieve.
I coat both sides with seasoning, then sear them in butter, on a 1/2" stainless steel plate grill I fabricated. It's on a high BTU crab boiler burner. It gets so hot, it glows, if it's dark outside.
Once seared, the steaks are put together in a heavy duty foil bag, and baked inside my gas grill for 5-10 minutes at 350F, depending on how they are requested.
I can do anything from charred, with a cold center, to well done, and still have the steak juicy.
The steaks are put on a plate, and while they rest, and yes they need to now, the juices from the foil pouch, are used to make a pan sauce.
You can even cut choice quality meat, with a butter knife cooked this way. :thumbsup:
Chicken, and pork, are all juicy too, when cooked with enough heat. The junk they sell at the big box stores for grills, just can't get that hot.
