Well, yes, as soon as you take meat off the heat, temperature continues to raise for some time, but it starts dropping off during the rest period.

I cook til 125F, take it off, let it rest, cut. I have a probe that measures it in multiple points, allowing it to more accurately estimate core and surface temperature.

There are so many cases like this in cooking because no one bothered to actually test validate science as long as it produced claimed results (i.e. juicy steak in this case)