Do you ever find that when you salt your steak before cooking it the salt doesn’t really penetrate into the steak? When you actually eat your steak you can’t really taste the salt?
To achieve more from your seasoning, salt the steak at least 3 hours or even the day before cooking it (whether pan frying or grilling it). The meat doesn’t have to be at room temperature to do this.
Place the steak in the fridge uncovered and preferably on a rack. This allows the salt to permeate into the meat for that extra flavour.
Once you remove the meat from the fridge it will be dry. Once it starts to come to room temperature moisture will appear on the meat’s exterior. Therefore it will still need to be pat dried before cooking.