Rest Technique Questions

1. What is it exactly that we're waiting for? The hemoglobin to congeal right?

2. Doesn't that mean the steak literally needs to get cold before serving? So we're serving cold steak?

3. I assume the answer is a middle ground, how do you achieve the cross section of:

- getting the juices to congeal

- keeping the steak warm for serving

- not overcooking the steak by not allowing heat out fast enough