Please look at this link:
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.
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.
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.
Edited by cliffcarter - 7/13/12 at 3:59am