Virtually every cookbook I've read instructs us to let meat (ie. steak) sit for 5-10 minutes (or more, depending on cooking time) before eating. I've always done this, and the difference is remarkable.
Why, then, do steakhouses serve us meat hot off the broiler on a 400 degree, sizzling platter (LG's this past weekend, Ruth's Chris, for example)? Shouldn't they put the meat under tin foil for 5 minutes, and then serve it on a warm (not hot) plate? You'ld think for $40 a steak they'd know better.
BTW, LG's in Palm Springs is overpriced and mediocre. Avoid.