To cook a steak, first you must unlearn what you have learned

Another great article in a similar vein is Kenji's https://www.seriouseats.com/2013/06/the-food-lab-7-old-wives-tales-about-cooking-steak.html. I'm always happy to see these myths get debunked. Definitely agree with the first two.

I'm not so sure about the third one, however. There does seem to be quite a bit of science around resting meat: https://www.seriouseats.com/2009/12/how-to-have-juicy-meats-steaks-the-food-lab-the-importance-of-resting-grilling.html does some actual experiments and demonstrates the pros of resting pretty well. However, https://amazingribs.com/more-technique-and-science/more-cooking-science/science-juiciness-why-resting-and-holding-meat-are does a pretty good job with some counterarguments, though I think others are kind of weak (if your meat is overcooked because you rested it, it should have been pulled earlier to account for carryover cooking). I'm honestly not sure that there's enough information either way to definitively say that resting or not resting is better at this point -- it seems like there are some pros and cons of each, and maybe some more research is required.