Note that even the article itself acknowledges that a fresh steak (never frozen) is best.
I’ve heard of this before but have never tried it, and don’t plan to. The two-step process seems like more trouble than it’s worth, and entails a certain loss of control – I can generally tell how a steak is doing on the grill by look and feel as well as timing. Hamburgers, however, unless they’re excessively thick, can be grilled fresh, frozen, or anywhere in between if you know what you’re doing. I prefer grilling them fresh, however.
My only rule for frozen steak is that fast-thawing in a microwave is a bad idea. You lose a lot of moisture that way. Slow thawing in the fridge works best, although in a pinch careful thawing at room temperature can work.