Note that a major point in this article is a pretty serious team of cooks (the Meathead folks are competition BBQ people) arguing against resting (but cooking in such a way that resting doesn't matter).
Meathead is a singular dude who runs amazingribs.com. Wrote a good book too [1].
[1] https://www.amazon.com/Meathead-Science-Great-Barbecue-Grill...
Gritzer actually ran a relatively serious tasting experiment for this article, though I'm not sure how much it mattered to the point he's making.
The meathead article argues: - Resting doesn't change perceived juiciness the way you think it does. - Meat that you will slice on your plate continues cooking on plate. - Therefore recommends just cook to temp and dive in and don't do any traditional rest.
The Serious Eats article: - Tests the temp at slicing theory. - Says this means that appropriate resting time only has to do with aligning the carryover cook time with the temp you brought it to while cooking with the temp it will be at slicing - Suggests that the real benefit of resting is that it is easier to time and stick the landing with desired temp because of the gradual glide at the end - Therefore recommends: Using a rest, but shorter than traditional, just long enough as appropriate for temp control.