Amir, I have been continuously trying to perfect my steak cooking technique ever since I first learnt to cook
Salting steaks is one of the controversies - some chefs are early salters, some are late salters. I used to agree with what that article suggests - either salt early, or salt immediately before cooking. However, I started to notice that early salted steaks took on a "cured" taste rather than a "seasoned" flavour. It is the same as brined chicken vs. salted chicken - they definitely taste different, and they are different enough that I am 100% sure I can pick it in a blind test.
There are many theoretical reasons why a dry brined steak (which is effectively what the article describes) is superior. The salt is evenly distributed through the meat, the salt helps muscle fibres relax (making it more tender), the salt helps hold on to moisture, and so on. But time and time again, I prefer steaks which are immediately salted.
The French Culinary Institute of America ran a triangle test of steaks cooked three ways - (1) salted, then cooked sous-vide, then chilled, then reheated, seared, and served, (2) UNSALTED, then sous-vide, then chilled, reheated and served, (3) salted, then sous-vide, seared and served. The results were pretty much consistent with my experience.