Yea! My mom would do it that way. She always warned us not to open the oven once she turned the heat off.

It's beef, so the recommendation is 145 for 3 minutes, not 165.

And also, 165 is a guarantee that meat is fully pasteurized without needing to know any other information. It is a simplified recommendation that is designed to be easy to follow and hard to mess up: if you check the temperature and you see 165, you know it is safe. However, 2 pieces of information (temperature + amount of time at that temperature) allows for a pasteurization curve. Here is the pasteurization curve for poultry:

This shows that poultry that maintained 160 for 12 seconds is equally as safe as poultry that was 165 for any amount of time. Same for poultry that was 155 for 48 seconds, 150 for 2 minutes and 48 seconds, 145 for 9.2 minutes, or 140 for 27.5 minutes.

Steak is safe to consume at lower temperatures. The interior of the meat is mostly free from bacteria, so while you still need to cook it, it's not as important. 120f internal becomes 130ish internal after resting as the heat on the outside migrates in, which results in a perfect medium-rare piece of beef.

Do NOT do this with hamburger, however. Grinding beef up mixes all the bacteria on the surface into the inside so you've gotta cook that shit to 165 °F.

Yep. While it rests it generally cooks a bit more. I like a medium rare so the middle will be about medium rare, ends will be more cooked.

Nice bait.