I’ve found that letting the steak settle to room temp works especially well for a medium rare steak. A little olive oil brush for a good fast outer sear and warm pink center. No salt till after it cooks and rests. If the steak is cold it’s hard to get the center warm without burning the surface. Also seems to turn out more tender.
Salting helps proteins retain their own natural juices and is the best choice for meats that are already relatively juicy and/or well-marbled. When salt is applied to raw meat, juices inside the meat are drawn to the surface. The salt then dissolves in the exuded liquid, forming a brine that is eventually reabsorbed by the meat. - Cooks Country.
It works.