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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.

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This is true. But OPs point - while a bit hidden - is that even more rest will result in the temperature lowering, eventually.

And when you achieve that was-lower-then-higher-but-now-lower-again temperature, it should be more juicy

In other words, the real reason to let it rest is to let it finish cooking.

Unless it's already cooked, and this extra time spent resting will overcook it, resulting in the meat becoming drier, however imperceptible.

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.

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