That's a very interesting article indeed, jayeffel! Nicely done!
What's also interesting is that I buy other grilling books by a few other authors and they perpetuate a few of these myths (umm, including Steven). But being a bit of a grilling mythbuster myself (as many of us on this board are), here's what I've come up with on these 7 myths:
Myth #1 (letting steaks rest at room temperature for 30 min. before cooking): BUSTED. For example, I just cooked 2 thick sirloin steaks last week. I rested one for 30 min. and cooked the second one right out of the fridge. There was no difference between the two.
Myth #2 (searing a steak to "lock in the juices"): BUSTED. But we all know that anyway, and Steven has been busting this myth fo \r over a decade now.
Myth #3 (bone-in meat is tastier then boneless): PLAUSIBLE. Yes, the author says it's myth, but I'm not entirely sure. He makes a good point about why meat closer to the bone might seem
Myth #4 (only flip the meat once): BUSTED. But I don't think that's all to the story. He doesn't go into much detail about killer grill marks, and the more you flip a steak the less distinct they become. However, if I'm not looking for grill marks I'll flip a piece of meat multiple times.
Myth #5 (don't season meat till after it's cooked): BUSTED. This is another one we've known for a long time.
Myth #6a (don't use a fork to turn meat): CONFIRMED. This is one point on which I disagree with the author, who says it's a myth. I've actually seen meat juices dribbling out of fork holes in a piece of meat. Besides, I prefer a good set of tongs anyway.
Myth #6b (don't cut into a steak to check doneness): PLAUSIBLE. The author says it's "busted" but I'm not sure as I've noticed a very slight difference in juiciness when I've made a cut in a steak. It's not very noticeable though.
Myth #7 (use the "poke test" for doneness): CONFIRMED. He makes a good argument here about different cuts of meat, their fat content, and so on, and he does say that an instant-read thermometer is the best way to test doneness. But I find that in general the poke test works fine for the types of meat I cook. And besides - who wants to check each steak with an instant-read thermometer to check doneness all the time. This can be a pain if you are cooking for a dozen guests.
So yes, it's a good article, but as Brad mentioned above some of the points are a bit nit-picky. I don't necessarily care one way or another either, though, as it's my day off and I'm just waiting for the lawn to dry out a bit before I do some more yardwork.