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You are going to get harmful bacteria effects from only a few ways. First, the meat, fresh, clean right out of the packet, has bacteria, possibly even harmful types on it. Nothing you can do, it is mother nature. Ditto your cutting surfaces, plates, etc. The problem is from the amount of bacteria, or in other words, the concentration. This is what cleaning is about, not making things sterile, and you can't, but reducing the concentration below harmful effects.
So, basically if the meat is clean, from a good place, etc, then the few hours out will not allow the counts of bacteria to reproduce to harmful levels. Just as the meat is coming up to a temperature where bacteria can begin to multiply, and even that would take many, many hours, well you have beat them by putting the meat on the grill. Furthermore if after patting down when cold, if you oil, spice and especially salt the meat, then you are making the surface less hospitable for bacteria reproduction.

Anyways, I'm clean, you’re clean, and not to worry and I am with the French on this in their regards to the treatment of foods.

The best part is the effect of non cold meat to the cooking/grilling process. Instead of the heat being sucked up by the ice cold slab, the heat begins to sear and seal the outer layer, sealing in the moisture and thus you are more likely to get that crispy, tasty sear outside and the moist, steaming inside. Yum, Yum.