Resting increases internal temperature. Immediately after you take the meat off the heat it'll have a cooler internal temperature than after five minutes of resting. The crust of the meat is much hotter than the core and heat moves from the outside to the inside during resting.
If perfect doneness requires immediate consumption as soon as it leaves the pan I'd argue you've still overcooked it, unless you're fine with only ever being able to reproduce your dish alone, just for you.
