...styles of cooking will result in different final weights. Just look at a George Foreman grill vice a frying pan.... There are options for various styles of cooking but I still wouldn't rely on them.
I agree, which plays into the cooked weight point too. assume your cooking a Ribeye on the grill to a temp of Medium. You've cooked a LOT of fat out of that steak. A cooked weight might be more accurate.
Now, of you were to pan fry it to rare, it's got a lot more fat still in it. In this case, a raw weight might be more accurate...
It's all really just one big estimate. Nobody even talks about the big unknown, which is how many of the calories you actually absorb. It's different for everyone, for all food types. Raw whole foods generally are harder to digest so you actually get less of those calories than cooled/processes foods.
I think the most important part is to be consistent, that way you can adjust your RDI based on the results your getting and/or desire and it will still be applicable.