>The salt draws out some of the moisture from the surface of the steak and leaves it behind on the resting surface

Unless you're using paper towels to blot the steak dry, the amount of water left on the plate is absolutely negligible. If anything salting that late is worse. For one, you don't get as good penetration of the salt, so it will taste salty on the outside but bland on the inside. Plus, drawing out the moisture to the surface means there's more water to drive off when you're searing, which means a worse sear. Taking all of that into account, I think you're better off salting hours in advance (eg. in the morning or overnight), and letting it sit in the fridge to dry off.