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: 
many large joints and cuts can actually rise in temperature by between about 5 and ten degrees centigrade after being removed from the oven. use a probe.
Heat your plate in microwave then put steak on it to rest, with door closed, lovely and juicy.