I've thought long & hard about how I'd reply to your post. I knew going in that I'd ruffle a few feathers with the technique, and you have every right to disagree. However, I'll ignore your comment about physics and defer to someone a little more educated in food science. Alton Brown (see foodtv.com) explains quite explicitly how to grill the ultimate steak. He says that the fast grill is a tool for a mass production facility and not a tool for producing an extraordinary steak (tho mass production is is better with a better quality of steak than higher quality cooking with a lesser quality steak). He explains that it's best to cook the steak low & slow until just before time to get it off the grill, and ONLY THEN to turn up the heat & sear the outside. He explains that the fast sear at first does boil the juices out of the steak, versus at the end, and he shows how the meat gets relatively tough and dry on the outside on the fast grill first, but how the slow grill first produces a better textured and flavored steak than you can get in any restaurant. Of course, he starts with a piece of aged beef, and he explains how to age it yourself in the fridge. And, he ends with letting the steak rest for a few minutes before plating it up. And, you should never cut a steak to see how well done it is. And, using tongs is much better to turn a steak than a fork. You certainly have a right to disagree, but I'll go with his culinary education and experience, as well as his science background and teaching credentials. We've been watching Alton Brown's "Good Eats" since it first aired, several years ago. It's one of the very best shows on all of TV, and by far is the most educational cooking show in the history of TV. And, I've take adjacent cuts of sirloin and cooked them on the grill, cooking one fast at first & then slow, and cooking the other slow at first and then fast. Timing was critical and both cooked for the same amount of time over the high heat and for the same amount of time over the low heat. But, the difference in the texture and ultimate taste, along with the amount of juick that showed up on the plate, was beyond anything I'd have believed. I've cooked at a high-quality restaurant under a classically trained chef, where we cooked steaks as fast as we could get them on & off the grill. We cooked a lot of beef back in those days. But, none of those steaks compared to what I've learned in a 30 minute show from Alton Brown. But, feel free to continue cooking steaks with a fast sear to start. It's definitely your prerogative.