It isn’t artistry. It is that there are too many variables for a recipe to hold your hand and tell you every tiny thing to do to get a desirable result. Just cooking a piece of meat will vary based on the power of your stove’s burners, the thickness and composition of the pan you are using, the thickness and surface area of the meat, internal variations in the meat like fat content, etc. So a recipe gives you general guidelines (med heat, about 6-8 mins) and a desired end state (until browned and cooked through). Cooking requires you to use your own senses and your own brain to evaluate your progress and outcome.