The author of the article at the link you provided uses the term correctly in the title of his temp chart and incorrectly in the text.Please look at this link:
http://www.seriouseats.com/2010/03/how-to-sous-vide-steak.html
This is what is meant when talking about pre-sear for sous vide. For Q and grilling, maybe not, but in sous vide terminology pre-seared meat means meat that's seared before hitting the water oven.
If I'm wrong, I apologise, but sous vide is one of my hobbies.
I cannot speak to the rationale of internet authors who want to invent new ways to to abuse the English language, but to use the term "pre-sear" when you mean to say "sear" and "post-sear" when you mean to say "sear after cooking" is not clear and concise communication IMHO.
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