it makes sense to me that if you want a moist, well done steak, bring it to room temp first so you don't have to overcook it to achieve that level of done-ness.
but in my experience, if the meat is cold, it's easier to keep the middle more on the rare to medium side when using normal home cooking temps around 600 to 700 degrees at best
i dunno. i thought it was a commonly known attribute. but after this thread, i looked into it and found this: Seven Myths About Grilling a Steak
myth #2 was interesting.
actually, i remember a cooking show from years ago that had a griller putting a chunk if ice inside a burger so that it would remain less cooked in the middle while attaining a good crust on the outside.
i'm sure it was freshly ground beef.
also, i remember another grilling show specifically stating that cold meat is easier to keep rare when cooking.
makes as much sense as a hunk o' beef that is at an even temp throughout would cook evenly throughout.
i guess the question is in the execution.