Ideally, you want something that will absorb the heat from the too hot meat until the meat cools down enough, then re-emits it to help hold the meat near serving temperature until it is time to cut.
You won't get that with something that conducts all the heat away (metal table), or absorbs it never to return (stone countertop).
That means a ceramic/earthenware dish of appropriate size, isolated from other thermal conductors. The larger the piece of meat, the heavier the ideal dish. For thin steaks, I use a thin table plate set on a hot pad. For roasts, a heavy serving platter.
The meat will lose some of it's energy to the air through radiation and convection (sped up if the skin is moist). A loose piece of aluminum foil over it will help slow the rate of both.