Its a great link and everything but you cant go by one article to definitivley say this is the best way to cook is A. Im sure if that was the case then all of the top restaurants would adopt this method if it was
OK.
I believe Harold McGee first wrote about this method. He's probably the most respected food science/chemist person in the world.
Modernist Cuisine, the most up to date cookery bible available that went through tons of research, advocate this method.
Heston Blumenthal, as mentioned above, advocates this method. I know Jack O'Shea (probably the best butcher in the world) advocates it too and did a demonstration with some of the chefs from the fat duck about it in front of the likes of the Bras brothers.
If there's other people out there doing it differently, then good for them. But the fact is, it isn't going to produce as good a steak as this method, unless your idea of a good steak is one which is drier and unevenly cooked.
So to summarise - If you understand this method and want to carry on doing a single flip, go for it. But if you want to learn how to become a better cook, or in fact if you want to learn about anything in general, you might want to review the evidence and check whether you're position is logically sound.
Edit: Just thought, what makes you think top restaurants don't sear meat like this???