[TwoPhonesOneKid]

I'm just pointing out you can get the same food with a quarter (at most) of the prep time and twice the flipping if you approach it experimentally at the same heat. Very much including basting. If you think steakhouses let steaks sit out before cooking them you're nuts—they might get nuked for five seconds for approximately the same effect. Letting them sit is just a convenience while prepping the rest of dinner.

Also, tenderizing the meat is about 10x as effective as letting it rest at room temperature. Not only does it warm the meat much faster, it reduces cook time, draws moisture out, and improves the crust. A minute of beating the shit out of the steak can trivially improve on an hour of sitting out (as if we have the time most days!). The grid-slice pattern is also very effective, even if it looks trashy. It's trashy because it's cheap and it works so well any cheap steakhouse will do it to obscure the shitty produce. Just make sure to do the tenderizing before you apply the salt.

Of course if you enjoy cooking, don't let my advice ruin it. Food is a lot more enjoyable if you feel satisfied eating it. Not everyone needs to optimize for cook-time.