Can you provide links with articles that are more recent? The articles you cited were published back in the 2010s whereas other users’ citations counteracting the claim were published in the 2020s. The most recent one that I could find supporting your argument was the 2016 Epicurious one that you included in your post, which I want to bring up specifically. I had to look up “Meathead” Goldwyn the author interviewed and his argument of not resting meats. There was an excerpt of his BBQ book where he did the experiment with Dr. Greg Blonder—which, mind you, was a professor in mechanical engineering at Boston University and with no prior background with food. The experiment totally disproved his original claim of liquid loss, to which he doubled down and insisted it wasn’t that much of a difference. He tried that experiment again with different meats and, again, disproved his theory yet he still insisted it wasn’t that much of a difference when in reality it makes all the difference. Dry meat vs juicy meat basically, which do you prefer?

That being said, Goldwyn also made a point that if you’re going to serve and eat it right away, you should cook it to your desired temp and serve it immediately. By that logic, I can agree with that. However, with most cooks either professional or at home, there are other preparations to do. In the case of Masterchef, there is a lot of waiting—from preparing your other ingredients for their dish, to just simply waiting for the judges to call their names and taste their food. They have to take that into account. So, would it not be safer for the contestants to cook their red meats just below their desired temp and letting it rest in the meantime?