The idea of taking meat in and out of the oven multiple times, or as many as 30 times is a technique used by some French chefs and by the chef/owner (Shuzo Kishida) of Quintessence. So what’s behind this technique. Chef Shuzo Kishida who trained in France at “L’Astrance” sticks with what he knows and this works best for him.
If you think about it, heating the meat and resting it develops a slow long heat energy wave. As the heat transfers it slows down and settles (consistently) throughout the meat. Heat energy transfers more evenly as the heat disperses into and throughout the meat’s web. The heat evenly diffuses from the exterior to the core and as you see it works. I wonder if the same results couldn’t be achieved by simply using sous vides.