[mousebender]

Seconded. I salted a one-inch-thick steak about an hour ahead of grill time, with a rinse and pat-dry just before grilling. It still tasted too salty. Furthermore, even with 5-10 minutes' rest time after grilling, the steak still lost too much juice upon cutting.

This method works: Preheat grill to 500 deg F. Lightly salt and pepper the steak just before grilling. Grill for 4 minutes per side per inch of thickness. Remove, call the guests in, and serve. Yum.

[encoderer]

You missed a step.

Remove, [let rest for 5 minutes], call the guests in...

[mousebender]

Understood. But by the time the guests are in, it has probably rested for 5 minutes already. Any more than that, and the steak will have cooled off too much. Hey, that's the way it works for me.