Steak only needs time to sit and warm up, oil, salt, and pepper. Everything else literally destroys the flavor.
I'm a oil, salt, pepper, dash of cayenne, and dash of garlic guy. Not enough garlic or cayenne to know that it is there, but just enough to give it that something special that you can't quite put your finger on.
Warming it up depends on the thickness and how well-done you want it. If you want a thin piece of meat (or you have one that you have to deal with such as a lamb rib-chop that really only comes thin), a good sear, and rare to medium-rare in the middle, then pre-warming it will make that task nearly impossible. By the time you get the outside with nice grill marks, the inside will be medium to well-done if you start with pre-warmed meat.
I actually try the opposite. I want the core of my meat slightly frozen when I start to cook it. That way I can get a great outside sear and leave the middle any doneness that I want on any thickness of meat.