You also want to dry brine it, that is 12-24 hours before cooking rubbing it with salt and leaving it uncovered in the fridge

Then before cooking, let it warm up on the bench

If you have a particularly good cut, you can warm it to room temp, then put it in a mixture of salt and water (20% salt) at freezer temperatures for 20 minutes before drying it and searing it. You'll get a perfect crust and also perfect edge to edge consistency with no bands of overcooked meat