Dogma vs experimentation.

Credit to Harold McGee would have been nice.

I have 1990 edition of his book which documents the 'searing meat' myth.

2009 Cooking pasta in a smaller pot
http://www.nytimes.com/2009/02/25/dining/25curi.html?_r=0

*controversy

Adding video to channels (Controversy) - requested by MrFisk.

I call bullshit on the steaks. Fast-seared steaks may retain less water, whatever. They taste better, and all good cooks would agree.

The other method is basically sous-vide, low temperature over a longer period and then searing at the end. It does retain more moisture, and the sear at the end still gives you the Maillard reaction for the flavor.

I prefer to take the easy way out and just sear at start and finish in the oven or indirect grill. We are talking about a small amount of juices, in total, either way.

I think everyone agrees that searing/browning creates more flavour - but it is incorrect to use to phrase 'sealing in the juices'.
I like my steak blue which means high heat on the outside for just a few seconds for a crust and then only just warm i the middle.
I've never head sous vide steak but i'd be interested to compare the flavour

I've done it both ways. Both are delicious. But if I have a particularly expensive steak cut, I almost always cook slow and consistent, then sear at the end. Searing with a broiler, with some butter on top of the steak, is also quite nice

The juiciest steak will result from slow, just warm, moist smoking. You will get a 'crust', but the interior will retain almost all the juices. I smoke brisket for >24 hours with a wet pan between the smoke and the meat. It falls apart at the end and is more than juicy.