May be this can explain things in a different way:
If a very hot pin (or rod) of limited surface area can be effective in getting sufficient heat into a large piece of cold meat to make cooking better, would n't it be easier to have a pin (a rod) that is electrically heated? Wouldn't a cooking pin like that be widely available and already in everyone's kitchen?
Another consideration, a heat pipe conducts heat both ways. Imagine what that will do to your timing concept of resting meat for carryover heat to work?
dcarch
