Why YSK: When you cook meat, any water on the surface must first evaporate before much browning can occur. You want to get as much of a Maillard reaction as possible in the limited cooking time you have before the meat reaches the correct internal temperature. Removing the moisture first means that the heat of the cooking surface isn’t wasted on evaporation and can instead interact with the meat to form the complex sugars and proteins of the Maillard reaction.
The glass of water should be saved for last, and poured over the steak just before devouring.
Mmmm… Sloppy steaks. The waiters hate em!
Come on, we all know milk steak is superior to water steak.