In Chris Young's video, the suggestion is to stop carry over cooking by slicing the meat when the internal temperature reaches the target temperature.
A corollary to that is that if the meat is closer to target temperature when it leaves the pan, you should rest the meat for less time. I don't think this is part of the conventional wisdom.
A corollary to that is that if the meat is closer to target temperature when it leaves the pan, you should rest the meat for less time. I don't think this is part of the conventional wisdom.