You do not want to cook a good steak "slow and low." It screws with the texture of the meat, and makes the outside look like a gray tube sock. You want to sear the outside of a good steak, giving it an amazing flavor and crust that contrasts well with the delicious rare innards. Cooking slow and low takes more time, and thus more juices will escape the steak. I call horse shit. Cuts of meat that you want to cook slow and low usually have a lot of fat and connective tissue that melts and gives the meat flavor whilst keeping it moist.