i understand, thanks.
i've never rested a steak to bring up the temp before cooking in many different ways: broiling, grilling (charcoal or gas), grill pan, pan fried, or even over campfire coals on a backpack grate, and i've never had a problem achieving rare and medium rare through and through. in fact, i think it's easier with a cold steak. now medium to well done, then i can see how that would work.
A true lover of nature does not despair now that his mistress has turned a colder cheek.