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I definitely think when you brown meat to the point of charring, it becomes less healthy. I also think that charring ruins the taste of the steak. I once ate at The Forge in Palm Beach and they cooked my steak like that. It was a huge disappointment and I probably should've sent it back to the kitchen.
I would imagine your dad probably used salt too, without that most steaks are nowhere near as tasty. The question of when to salt and pepper steak is an interesting one. I tend to prefer to salt my steaks fairly heavily well ahead of cooking, at least an hour or two. I hold off on the pepper until after it's cooked, for two reasons. Pepper is soluble in oil, so I tend to think it does better when you pepper the meat while it's resting. It also changes its flavor when cooked and it can be burned if it gets too hot.
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