interval cooking vs regular cooking meat I've heard that some restaurants use a method of cooking steaks (or other meats) called "interval cooking", where rather than cooking the meat to just below the final temperature and letting it rest to the final temperature, you cook at say 2 minutes on, then rest for 2 minutes, then 2 minutes on again, then rest for 2 minutes and so on, until you reach the final temperature. 

Apparently this promotes more even cooking, as the meat has a chance to reach internal equilibrium during the cooking process as opposed to just at the end. Has anybody tried this approach and will interval cooking actually promote a notable difference assuming the meat is rested for the same amount of time at the end using a regular cooking method?
This would be essentially the same as cooking at a lower temperature.

It would also require considerable labor and handling, which is the single scarcest resource in a restaurant kitchen.

Modern restaurants, except in areas where the regulatory environment is hostile, can use sous-vide cooking methods to achieve much the same goal:  pre-cooking a steak to its final temperature, where it is held, and then only seared for service, with far less labor and fuss, and better, more consistent results.

In googling "interval cooking", this question itself was the number one hit, and nothing else was relevant.  While I won't go so far as to say no restaurant would do this, it certainly does not have significant traction.