Question: Having read [this question](https://cooking.stackexchange.com/questions/623/why-should-i-rest-meat-after-cooking) I am persuaded that resting meat is good for its flavour. But if the meat has a good temperature straight after it's been cooked, it seems as though it will be too cold after resting it for a few minutes.

How do you rest meat in such a way that it is not too cold for eating?

Answer: 
Straight after it comes out of the pan it will usually be too hot to eat. Regardless of resting or not, you can't fully taste things which are too hot, they need to come down to a comfortable temperature before you eat them.

Some things you can do to stop the meat being too cold when you serve it: 

* You can rest the meat wrapped in foil, this will stop it from getting too cool too quickly if you are not ready to serve once its had the time to rest.
* you can rest it and then warm it again before you eat it, either under a hot grill for a little, or in an oven.
* serve it with a hot sauce which will warm the meat
* serve it on a warmed plate which will stop it cooling more too quickly on the table

Although I think you are worrying too much about nothing IMHO. Even once rested the meat will still be at a good temperature, especially as you have not cut it yet and most of the heat will be retained in the middle of the meat.
Just dont worry too much about it. Let it sit for a few minutes on a room temp plate then eat. How hard is that? You can leave in the oven set to the desired temp also as long as its not still "cooking". Meat cooks a little after taking off the heat. I always stop cooking it about 5 degrees under what im aiming for. Ive made so many steaks and I know for sure most people dont even know what doneness they want,. You cant go wrong by undercooking, but an overdone steak just gets tossed.