Yes, the article points out that this is what you should be doing: removing heat 5-15F below your target temperature (varies greatly depending on the meat type and cut and thickness) and allowing carryover cooking to bring it to your target.

They show it in the article but thats why I love my Combustion thermometer. You can do it with any of them TBH but their app just makes it easy, tells you when to take it off. Cooking is a lot faster than I was used to, especially on the grill. Quality of my cooks has gone way up.

Well, a lot earlier. I pull my steak out of the pan when it reaches 45C internally.

What is the finished internal temp when you follow this method?

Med rare 130F. How early to pull depends on the thickness of the meat. It takes some practice/trial and error

I'm shooting for 54C medium rare but I've never left a thermometer to see the temp rise and fall. The steaks taste good is all I can tell you.

It sounds like you have steak figured out, but if you're looking for a great instant-read thermometer, I recommend the Thermapen.

Yes I pull chicken early too