I have made many tenderloin roasts and have always started with searing and lowered the oven temperature and planned for at last a 20 minute rest.
I am doing a New York Strip Roast this weekend and was considering starting low and ending with a sear. I came across this long commentary and recipe for roasting.
The article claims that you are better off just cooking the meat to the temperature you want and then pouring any juices lost back over the meat.
I don't know if I could go with no resting at all, but I am sort of intrigued with trying the technique of roasting until 115 at 225 and then broiling and rotating the meant until it gets to about 125 ish and planning for only a short rest, then trying the "board sauce" technique with some fresh herbs.
I was just curious if anyone had any thoughts on this alternative school of thought as I had always thought resting was the one thing people seemed to agree on!