Why YSK: When you cook meat, any water on the surface must first evaporate before much browning can occur. You want to get as much of a Maillard reaction as possible in the limited cooking time you have before the meat reaches the correct internal temperature. Removing the moisture first means that the heat of the cooking surface isn’t wasted on evaporation and can instead interact with the meat to form the complex sugars and proteins of the Maillard reaction.
Cooking a fresh steak to 63 degrees sounds like a waste of money to me. ( And so does cooking chicken to 70) But I think we can all agree to that because we know those are the temperatures that indicate safety if it reaches that for 1 second. And lower temperatures over time are also good.
Generally I prefer reverse searing steak because it allows for a tender perfect inside with a hard crust and no gradients in the doneness. But if I don’t have time for that (or for a sous vide waterbath) I just cook straight out of the fridge in a cast iron while flipping every thirty seconds. And for anyone doubting that flipping 30 seconds is superior to not touching it before flipping once: your steaks will be less evenly cooked which I don’t like but you are free to do so ofcourse. Read Kenji’s article on it if you don’t believe me: https://www.seriouseats.com/the-food-lab-flip-your-steaks-and-burgers-multiple-times-for-better-results