re: If reputable steak houses serve their steak still searing on the plate...

Used to love the iron pot on Perkins in college with mushrooms as a side .

I stand corrected, but the first franchise was just outside of Baton Rouge on airline hwy, which was most recently Southern Kumforts gentlemen’s club

I don’t want a steak that’s sizzling unless it’s a skirt steak accompanied by guacamole, sour cream, pico, and hot tortillas.

Hate hot plates. I want my steak rare as hell; I don't want the plate to keep cooking it.

I love a steak on a sizzling platter of butter, especially brown butter.

Stabs! brings out their filets in a cast iron skillet that’s sizzling. Pretty sure the steak has rested though as it doesn’t bleed when you cut into it.

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I'm really confused as to why this last part was necessary.

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How can you possibly be confused of why I said I that?

Steaks should be Char Grilled anyway. I don't want mine coming out of an oven.

Thought this was interesting:

On resting meat, from Quora.

Chris Young
Chris Young, Coauthor Modernist Cuisine, Cofounder ChefSteps
Answered Feb 15, 2014
The statement that resting allows muscle fibers to absorb juices forced out during cooking is a myth; one that has entirely been debunked by meat scientists. And yet, experienced cooks know that letting meat sit—or “rest”—after cooking makes it juicier.

As chefs, our conventional wisdom is that this delay allows moisture that cooking has forced to the interior of the meat to move back toward the surface as its reabsorbed, but water actually diffuses through meat too slowly to migrate far during cooking or resting. Also, water is flowing outward not inward during cooking; the sizzle of juices flashing to steam in your pan is the tell-tale evidence of this.

So what's really going on? The water inside any muscle food—meat or seafood—is mostly trapped between the contracting protein filaments inside each muscle fiber. Cooking releases a lot of this water, and forces some of it outside of the muscle fibers. If you slice into a steak hot off the grill, the juice flows freely out of the meat and onto the cutting board or plate. But if you rest that same steak for a few minutes so that it cools slightly, less juice leaks out when the meat is cut. Why? Because degraded and dissolved proteins contained in the juices slightly thicken the natural juices as they cool during resting. The thickened liquid then escapes more slowly when the meat is sliced. This means more of those juices end up in your mouth and not on your cutting board.

Yes. Rest your meat before cutting, but not for the reason that people tend to think.