How do you know if a meat is "properly rested"?

I've learned that 15 minutes is the standard resting time for most red meats to allow the juices to fully incorporate back into the meat. But sometimes juices will still bleed 15 minutes in after cutting. Is there a better way to determine properly rested meat (internal temperature)? Or is there another more scientific method?

Or should I expect a little juice no matter how long I rest it for at room temp?

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