When buying steak, the three most important cuts: filet mignon, New York strip, and the ribeye. The video's author prefers the filet mignon the least of the three.
If possible, apply the salt for a few hours before cooking (roughly two hours per inch of thickness), instead of applying it immediately before cooking.
Cook to an internal temperature of ~125° F (51° C), which is medium rare, after taking into account carryover cooking.
Aim for the surface of your pan to be about 450° F (230° C).
Optimally, let it rest for ~5 minutes, but this isn't crucial. If you accidentally let the internal temperature get a little too high, then you may not want to let it rest at all before slicing, to prevent the carryover cooking.
By Combustion, Inc. It at least looks scientific. (And those production values! Viewers have no idea what it takes to achieve the "cooking in a pan cut in half" effect.)
The thickness of the "overcooked" area can be reduced by shortening the sear time. To do this, do everything you can to minimize surface moisture.
He suggests flipping the steak every 30 seconds, as this helps evaporate the steam faster.
Reverse sear is the best for accomplishing this.
The pan sear should not be done at an excessively high temperature, he suggests no higher than 350° F (175° C).
He has the unorthodox suggestion that steaks be cooled in between the oven / sous vide cooking and the sear.
And he says that resting isn't needed, if you follow all his other steps.
Do not salt immediately before cooking, because that draws moisture to the surface. Either salt before cooking (as late as 45 minutes before cooking), or after cooking completes; those are the only two options recommended by America's Test Kitchen.
Glossary:
"overcooked region" and "gray band"[2] — The meat that's between the outer crust and the central homogeneous region. This meat ends up getting inadvertently cooked when the crust is forming. It's desirable to have the thinnest possible amount of overcooked meat. When the overcooked area almost disappears, the pink homogeneous region is described as "edge to edge".
