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There is always some amount of time between taking the steak off the grill and actually starting to consume it. At least 5 minutes or more - transport inside from the grill, while you get the sides on the plate, bread out of the oven, plate to the table, etc. Also, how long does it take for you to fully consume the meat, you don't eat it in just one bite (I hope!) I just don't go out of my way to "rest" the steak for a specific amount of time anymore. It just sort of takes care of itself. (Caveat, I'm only talking steaks here, not brisket or pork butts.) Here's a counter argument about "lost juices" - besides, they aren't "lost" they're still on surface of the meat or on your plate. And, that's what bread is for - sopping up those yummy bits. Note: they discuss the Blumenthal test that Susan mentioned. And I have watched Otto squash the steaks before. A bit extreme, not exactly what you'd expect if you just slowly cut off bites and ate them, like normal people! www.amazingribs.com/tips_and_technique/mythbusting_resting_meat.html Ever been to a Ruth's Chris, pretty yummy steaks, right? (overpriced, yeah, but still yummy beef!) How does your steak arrive at the table - on a screaming hot slab of metal. Kind of hard to "rest" a steak like that, don't you think? They seem to be doing an OK business for not "resting" their steaks. Point is, don't get too hung up about it; in the overall scheme of how to cook a great steak; there are much more important things to concentrate on. I don't want to start a war over this, I'm just saying!