<human>: Can you give me a shortened version of the text?

That is the question...

I recently came across this article here: 

Claiming that resting meat after cooking doesn't have as much of an effect as claimed with regards to fluidloss. While allowing the crust to soften as it sits off the heat, allows the steak to overcook and reduces the overall moisture.

Of course I thought WWKS (what would Kenji say) and quickly dug up this old food lab article regarding resting of steaks: 

I then realised that after what I thought was the end of the article the original article directly points out the food lab method of cutting it in half in comparison to cutting bite sized pieces. In their eyes meaning minimal fluid loss that could be soaked up with a bit of steak on a fork.

Bottom line, I was wondering what your own opinions and experianced have been with each way.

I personally haven't had enough cuts of steak around recently to attempt to try some experiments myself so im somewhere in the middle...
<bot>: claims that resting meat does little to improve the 'juiciness' of steaks, while allowing softening the crust, toughing the skin (on some meats) and hardening of fats on the cut.