How long should I rest a steak after cooking it to ensure optimal flavor and tenderness? Is there a specific time frame that I should adhere to, or does it vary depending on the cut of meat and the cooking method employed? When I sear a steak to perfection, do I need to consider the thickness of the cut before determining the resting period? Additionally, is it advisable to cover the steak while it rests, or should it be left exposed to room temperature air? Could resting a steak for too short a time affect the juices and lead to a less succulent experience upon cutting into it? Conversely, if I allow it to rest for too long, will it cool down excessively? How do factors such as steak doneness influence the necessary resting duration? What guidelines should I follow to achieve a consistently delightful dining experience with my cooked steak?