Yeah makes sense, fits with how I was taught working in serious kitchens too. People will have different justifications for it or models for how it works but professional cooks generally take resting pretty seriously especially for bigger pieces of meat.

I don't really like the article title though, the rule seems pretty much correct?

> Carryover cooking is greatly underestimated in both its speed and degree, and this has a huge impact on whether resting meat does or does not work well.

That has long been my main reason for doing it and my guide for how long to rest. Until the carryover has nearly or just stopped and the internal temp is about to or has just begun dropping. For thin skirt steak or grilled shrimp this could be about as long as it takes to walk inside, for a pork shoulder or standing rib roast it might be nearly an hour.

Also long been understood that there's no benefit to resting sous vide meat, since there's no carryover to manage.