Imagine, a seasoning which turned your tough steak back from being shoe leather.
I wonder what wacky applications chefs will come up with for this one. I can see some of the molecular gastronomy folks doing some odd things.
From the article: "he and his colleagues add a urea substance that chews away at the whites, liquefying the solid material." I'm sure if you send that overdone steak back to the kitchen, the chef would be happy to apply the finest urea available to remedy the situation.
But actually, the process won't return the steak back to uncooked meat, it would turn the steak back to protein soup.