I've heard that as well - but why? What does resting do for the meat? You generally hear it makes it more juicy, as people say during cooking the juices are moved to either the core or the edge, can't remember which. But when you slice it, any extra juice is going to drain on your plate, which you just sop up with the meat anyway. What else is it supposed to do? It does make cooking harder. You have to use Kentucky windage to figure out how much to undercook the meat, and the less surface area it has per volume, the more it will increase in temperature. So it's one number for steaks, another for prime rib, etc. Resting can often make the outer crust, which if you reverse sear, you've gotten all nice and tasty from the Mallard (sp) process, softer and soggy from the high moisture atmosphere if you do as most do and put tin foil or such over the meat. I've done it both ways, and to be honest, have not noticed any difference in meat taste with / without resting for steaks, chops, turkey breasts, etc. Would be interested in other have done it both ways and their results.