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.