Man, I never would have never even considered grilling a frozen steak. After reading the Epicurious article, it’s just another way to try and achieve uniform temp from edge to edge, eliminating that band around the edges that gets overcooked when cooking over high heat. Same thing reverse sear does, but I’d go with reverse sear any day over cooking frozen. First off, I like to dry brine my steaks for at least several hours, if not overnight. Can’t do that with frozen. Second, I can hit my desired temp with precision cooking low and slow. If the center of the steak is still frozen after the initiative sear, how do you monitor temp? I guess with practice you could figure it out.
When comparing to a traditional grilling method, where a steak is put on a hot grill over direct heat, I can understand the logic of cooking frozen. But as an alternative to reverse sear, I’d pass. I don’t freeze steaks, as I have a great butcher 5 minutes from my house, so I buy fresh and cook within 24-48 hours. But to each his own!