If it's a steak-like meat, you're actually doing your dining experience good by covering it in foil and letting it sit for a bit. It being too cold in 2 minutes is a bit fast, though, so perhaps it's something else?
The low-heat oven is a fine approach - don't really see why it would be considered a hassle. There's also keeping it warm in a sous vide cooker / warm water bath: this will allow you to keep it at a desired temperature for a long long time. Careful you keep the temp low enough that the meat doesn't cook any further.
What I do, and what works fine, is to pop the plate on which the meat will sit/wait in the oven in advance, and let the meat rest (in foil) on this pre-heated plate (or other container, if you have other meat.