There has been a lot of discussion here around useing very high heat (TREX method, etc.)for certain applications. I believe this usually applies to cooking beef. As a novice egger, I need to understand why/how this improves the end result. The few times I have tried this, the high heat seemed to be brutal to the steak I was cooking. These were 1 1/2" to 2" filets and the high heat seemed to make them start to curl up a bit with some degree of stiffness. I only exposed them to this level of heat for 80 to 90 seconds per side. On other cooks with same type of beef, I seem to get better results with a moderate heat and obviously a slower cooking time. Am I missing something here? I know that a friend some years ago that was a line cook in a fine dining restaurant said the way to cook a thick steak was slowly. Help me understand the rationale for this.