re: How long do let your steak sit out before it hits the grill?

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There's no benefit to bringing them to room temp. Alton Brown did a Good Eats episode about it. He recommends seasoning the steaks and putting them in the fridge, uncovered, for 30-45 minutes before cooking

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You got a reference to this episode, because multiple of his web steak recipes have it at room temperature and not the fridge before cooking

I've seen tests done that even letting the steak sit out for 2 hours (the max time suggested by the FDA before bacteria becomes an issue) only gets the inside of the steak to like 50-55 degrees. 30 minutes might get you from 35 degrees to 38. Worthless.

In that case, the surface will probably be near room temp, but that leaves with the same problem the OP is having with the outside charing too fast to get the steak up to your desired doneness.

The solution isn't letting it sit out. His problem is the grill is too hot.

The room temp thing is also totally worthless if you're cooking it sous vide or reverse sear. I assume every understands that, though.

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Salt draws moisture from inside the meat to the surface. Salting a steak 4 hrs before you cook it will make it dry and tough. It’s best to salt right before or at cook time.

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This is also very incorrect. Lots of bad information in this thread.

Salt does bring liquid to the surface of meat, however it's reabsorbed along with the salt as long as you let the meat sit for longer than around 40-45 minutes. Salting a steak hours before cooking, or even overnight, isn't going to result in a noticeable loss of moisture.

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Regardless of what the technique says, they may leave the steak at room temperature for a period of time , but I just don’t see how they would “have “ the steak at room temperature, it would take hours

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Oh, I wasn’t saying warming the steak to room temp was the proper course. I was just questioning the Brown citation because it’s the opposite of what I knew him to do in multiple cases.

Personally, my pre cook rest time has nothing to do with temperature (although it is done covered at room temp): it is based on brine reabsorption. Salting the meat initially draws fluid out, once it goes back in (with the salt) is when I know it’s ready

Topically high concentrations of salt also is why I am
Not super concerned with microbial growth in the time period.

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at 700 for a steak

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thats a crankin. Try coming down a bit.

True (forgot about that), I wish I had one but I'm happy with my weber gas and traeger. Maybe one day.

I usually take them out about an hour and put my salt and pepper on it after taking out.

Ruth Chris' takes theirs right out of the fridge, straight to salt and pepper and then an 1800 degree broiler. Take it for what it is worth.