I only salt (heavily) if I'm pan frying them.
heavy salting on a grill doesn't have the same effect of creating a crust like it does in a pan
in my experience.
I don't BBQ steaks anymore for this reason...I get better results from a pan and finishing
in the oven (still in the pan)
the point above about letting meat come to room temp AND letting it rest after cooking
cannot be emphasized enough.
Agreed on all counts. I've been limited by not having a yard and a grill but I've damn near perfected steaks in cast iron and carbon steel pans finished in the oven. Sous Vide is a good option as well when doing multiple steaks.