Meats don't really seal unless you're literally tarring them with char, and besides, juices leak from the side just fine. You really want to steam off the water content of a steak to get a better texture and fewer grease-runs. The entire meme about searing is literally just a decently crunchy texture. Flip steaks as much as you want.
The high "sear" temperature mostly implies a faster (and easy-to-follow) cook-time, but it still requires salting the steak to drain as much moisture as possible. It's certainly the smarter texhniwue, but not because it seals juices in.
(Also, "searing" a steak does in fact slow the rate of water loss, so it is easier to control cook-quality and easier to cook whilst distracted. But this undermines my main point that water content actually ruins the steak, and that you can get the same texture and taste with a different technique.)
The high "sear" temperature mostly implies a faster (and easy-to-follow) cook-time, but it still requires salting the steak to drain as much moisture as possible. It's certainly the smarter texhniwue, but not because it seals juices in.
(Also, "searing" a steak does in fact slow the rate of water loss, so it is easier to control cook-quality and easier to cook whilst distracted. But this undermines my main point that water content actually ruins the steak, and that you can get the same texture and taste with a different technique.)