The only thing I disagree with is I like to pull my steaks out the fridge a few hours before I cook them so they're at room temp when they go on the barbecue. They just seem to cook more evenly (medium rare).
Are you salting them right when you pull them out of the fridge? Bringing them closer to room temperature doesn't do anything to improve them, but salting them a few hours before you start cooking will make a very large difference in quality.
Always thought I got a better crust without overcooking because I’d brought them up to room temperature. But I was salting them straight away so maybe it was that!
Getting hungry....