IMPORTANT POLL

meat is expensive here

If you don't put any salt before cooking, you'll never be able to add enough salt later. If it's a thick cut, the center will remain "unseasoned", no matter what you do. If you know how to cook it, it will never become dry or chewy, but maybe this apply only here in Argentina, because our meat is frankly good. I always put the salt first, you then seal the meat, and cook it to your desired point. For me is "a punto" cooked but still juicy.

None of the above, I don't eat steak.

Like this

I'm sorry, but your poll is flawed. The options should be:

1) Salt and pepper immediately before cooking.
2) Salt and pepper at least 1 hour before cooking, so that the salt has time to penetrate into the meat and re-absorb the moisture.
3) Something else, because I hate stake and don't want it to taste its best.

Both

Most often we grill our steaks. I can only think of maybe 2-3 instances where I've ever had a fried steak.

I hope this helps in the most useless way possible. 👩🏻