Vent: I thought resting steaks on a wire rack was overrated until my sous at the Chicago spot made me try it on a 2 inch ribeye

Rack over board every single time. That steam trapped under the meat is the whole problem, so the fix is airflow, not more time. For a 2 inch ribeye at the Chicago spot we were pulling them at 8 to 10, tented foil only if the plate was backed up. Thicker than that and you're at 12, no shame in it. Rest time matters less than where the steak sits while it rests.