In my experience partially through trial and error and through reading up on various cooking techniques i have come to believe that to properly season a steak there is only one option
Salt at least 40 minutes before grilling:
The salt dissolves into a brine that breaks down the muscle fibres and gets absorbed by the meat. The meat juices, which are initially extracted from the meat through osmosis, have enough time to find their way back into the meat. This enhances the meat’s flavour.
What happens in between those times?
If you salt your steak and let the meat absorb the salt for less than 10 minutes, the salt just starts to pull out meat juices from the meat through the process of osmosis. Hence, the meat loses moisture and it gets more difficult to create an even crust. After 10 minutes, the brine starts to break down the muscle fibres so that they can absorb more liquid. The brine starts to find its way back into the meat. It takes at least 40 minutes until the all meat juices have been re-absorbed by the meat.
Conclusion
It is a question of taste and time when you salt your steak. And also a bit of experience. If you have time, try to season your steak at least 40 minutes before grilling it and you will get the most intense taste sensation.