In steak/chop sized pieces, carry-over cooking of the center finishes very quickly. If you get a really fast probe thermometer like a thermapen, you can watch

In steak/chop sized pieces, carry-over cooking of the center finishes very quickly. If you get a really fast probe thermometer like a thermapen, you can watch it in real time. The entire piece will have cooled sufficiently after common resting times (e.g. 10 minutes.)