Chef Bon (yep,I'm a chef)'s Profile

Salting meat a few minutes before searing brings more protein to the surface, and that's where the crust develops when you sear it. The biggest mistake people make is not letting food rest long enough before cutting into it. When meat first comes out of the oven, or off of the grill etc. The juices are active and hot. When you cut into a HOT piece of meat, the juices boil right out onto the plate, making the meat dry as sawdust. If you search how long you should let meat rest before cutting it, you will get a lot of good information. Seriouseats.com has a food lab, and they do an excellent job of breaking it down and even explain some of the science behind it.