Highly clickbait title. The conclusion is that you rest meat because it keeps it juicy and lets it finish carry-over cooking. This is already the common wisdom. The only new part is a different explanation for why resting makes it more juicy.
I call bullshit. Resting the meat keeps the juice inside. This is objectively the case, whether or not some blind taste test agrees. (I'm not even sure why a blind test is relevant here...)
Cooking to, say, a medium-rare and cutting in right away will spill a lot of juice, whereby cooking to below medium-rare and letting it get to the medium-rare temp will leak hardly anything. It's dead simple to reproduce and obvious in practice.
I am aware of what SeriousEats is, but this particular article is sensationalist and was written for clicks.
A corollary to that is that if the meat is closer to target temperature when it leaves the pan, you should rest the meat for less time. I don't think this is part of the conventional wisdom.
You don't slice individual portions of meat before serving. If I order a pork chop or a ribeye at a restaurant, I'd be horrified if it came pre-sliced.
And for something like an entire roast, you want to slice shortly before serving so it doesn't get too cold.
Just account for carry-over cooking and cook it less initially, or sous vide.
There are many, many instances where you do.
The context of the article is obvious. It's about things like steaks and chops served in an American/European style.
Saying that they can technically be served sliced is to miss the point entirely. This isn't about stir-fry or salads.
Many times I've ordered a large cut of meat, like a porter house or a tomahawk (usually intended to be shared with the table), they have came pre sliced. I'm pretty sure even Peter Luger's will pre slice it for you even for an individual.
Resting of course does lower the temperature, which reduces juice spillage, but a) that's a secondary effect, and b) blind tasters turned out to not know the difference between meat that lost more or less juice due to cutting at a higher or lower temperature, so it probably doesn't matter.
Carryover cooking is what matters, and we should care much more about what temperature we allow the meat to rise to after removing heat, because we will overcook the meat if we allow it to come to the target temperature (or even within 10-15F of it, depending on meat/cut/thickness) before removing heat. The article advocates for removing heat much earlier than most people probably do.
Even that is not new. I've known this for long enough that I don't remember where I learned it.