A certain science can not say what the truth is irrefutable, because this issue has created plenty of controversy among most renowned steakhouses.
One can imagine that there are two positions rooted in experience:
Salt meat after grilling:
Those who argue that meat exposed to strong, direct heat should be salt in the dish:
They explain: the salt causes the juices from escaping and prevents essential to take this golden roast characteristic, it is dry and often harsh.
Tips: the meat must be exposed to heat unsalted layer for crisp and golden (what is known as sealing the meat), then turn and now if it was time to put salt in abundance. When the pink juice on top and achieved the desired, remove and once in the side plate missing salar.
Other: holding the same theory, salted meat when they have finished cooking.
Salting meat before grilling:
Those who preach for salting meat before reaching the grill:
They explain that is tastier and better absorbed salt.
Suggestions: Some use table salt, rock salt and other prepared few brine to season the meat with a brush. Brine is a salt prepared diluted in warm water.
As you will see only up to you to make the decision, taking into account the various views, weigh the pros and cons and get to work.