Who here has used a sous vide machine

Twyst said
That was always the reason I heard for the room temp steak. It was about using SUPER high heat to cook your steak without the outside burning before you could get the center past rare. The theory was that if the center was already warm it was easier to control the temp. I'm not surprised that's the hypothesis he was trying to disprove as it's definitely a widespread theory.

I'm sure you would know better than I do what's common among real cooks so I'll just assume I interpreted something I saw or heard and made sense of it for myself.

To me, the only benefit of the rest is that the water is extracted and the salt drawn in. Once it's wiped down and dry, it's just a matter of a few minutes on a hot fire.