I spent quite a few years as a chef in a few fine dining establishments.
Yes let you meats rest for a few minutes before carving them. as meat proteins are heated during cooking, they squeeze out some of the moisture if you let it rest these proteins cool and reverse the process a bit so that all the juices don't run out when you cut it.
Other good rules for meat are
As
158grain stated let your meat come up to room temp before you put them it the fire.
Only flip you steak once and use a high heat to sear and caramelize the surface to keep juices in the meat.
Never poke it and break the surface, juices just leak out the holes.
Just about the time you think it needs another minute on the grill, it is done, let it rest and it will finish cooking on it own. It's always better to be on the rare side, because you can't uncook it.
If you have a large roast sear the outside in a heavy skillet before putting it in the oven to seal in juices.
If you ever cook a good steak well done I will hunt you down and take away your "Man Card"
