A steak story: dry crust
Since you note that the inside was nice and juicy, I doubt that salting 30 minutes in advance was the culprit.  Either sear at a slightly lower temp or do it for less time.  I just got a new grill and the "high" setting was much hotter than I expected and my first steaks seared much quicker than I expected.  

A note on the salting in advance:  Cook's Illustrated highly recommends the practice of liberally salting and then allowing to sit for an extended time. Provided that the meat sits long enough it actually acts like a "dry brine".  The salt initially draws out moisture but due to the high concentration of salt on the exterior of the meat, the salt is drawn into the tissue through osmosis (same as brining) and the juice re-enters the tissue at which point it retains the juiciness from the moisture retention capabilities of the salt.

You might try salting the meat immediately upon removing from the refrigerator to provide additional time for the "brine" that forms to be reabsorbed by the meat.