As a cook, what your article describes is how to ruin a good piece of meat. All this article is attempting to do is remove as much flavor from the dish as possible. If I prepared a meal as described here it would result in mutiny at my house.

Come to think about it, a shot of Knob Creek, a 1 inch Ribeye steak (prepared Pittsburg style - 1000 degree grill turned once @ 2 minutes, removed after 2 more mintes) and a glass of wine may be in the offing tonight.