Low and Slow on a Steak?

http://www.theatlantic.com/food/archive/2010/08/grilling-a-butchers-case...

The author argues that it's a good idea to cook a steak low and slow. I think what he really did was reinvent a roast, in this case a sirloin roast. Generally it is a good idea to cook a roast low and slow and then put the crust on separately, either before or after the long cook.