So I just let it sit on a cutting board for five minutes before I slice it or I put it in an ice bath like a molecular gastronomist weirdo and slice it 4 minutes earlier?
The problem with the ice bath is that you'll have to deal with carryover cooling when you take it out to slice it.
Unless you get some enjoyment from being a weirdo, don't do the weirdo molecular gastronomist crap. I mean, it may be fun to figure out how to make water gravy, but if you try that with my hamburger steak you're getting tossed out like DJ Jazzy Jeff.
I only eat fresh-frozen steak from seasoned cutting boards