What degree of doneness does this method produce?

Based on the recipe author's photo (the second one in the slideshow) and the Editor's Review, I'd say medium rare. But you could always use a meat thermometer to ensure it gets to the temp you want it.

You can also send the recipe author a direct note to ask by clicking the envelope icon on her profile page here: https://food52.com/users/186385-mylittlejarofspices