This method works well particularly if you are constrained to oven-based methods for whatever reason (weather, physical property, etc...) and/or have a grill that is not capable of high heat (wood is the only way unless you are in a pro-restaurant setup with an 'over and under' dual layer gas broiler such as the 1200-1800 degree (F) ones that places like Ruth Chris and some of the other big houses utilize). With high-heat sear and control, you don't get as much or any of the 'gradiated doneness layer' effect he talks about in the video and the steaks are uniformed crusted and can be done 'to touch' throughout the rest of their thickness. With temps at hardwood temps or above, you also have to be very attentive to not killing the beef/other meat as well.
Essential things with any grade of steak that is meant to be seared he did not focus on are making sure the meat is at or near room temp before cooking and that you don't let salt touch the meat until immediately before it hits the grill (or oven) or after the sear has been done. Salt pulls moisture out of the meat and dulls the crusting effect.
If you have a grill with two sections that allows for this low-temp warm-through cooking followed by a high-heat sear, you can mimic what he shows in the video on a good ole' grill of any type as well.
Favorite method though is the Sear-Sear-Finish method if you've got the heat and the time to not leave the grill and get it right. My 2cents...
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