>>21470144
This reason is not steak specific, but the time/temperature you expose a food to will have a large effect on the denaturzation of the proteins. Raw proteins are long coils that are wound up together, and heating them causes them to unwind, which has an effect on the texture of the food. Cooking at a high temperature for a short time has a different effect than cooking it at lower temperature for longer time. By putting the food on the pan early you are doing low temp long time. Some foods react better to this method, some are better for HTST.