Why YSK: When you cook meat, any water on the surface must first evaporate before much browning can occur. You want to get as much of a Maillard reaction as possible in the limited cooking time you have before the meat reaches the correct internal temperature. Removing the moisture first means that the heat of the cooking surface isn’t wasted on evaporation and can instead interact with the meat to form the complex sugars and proteins of the Maillard reaction.
Honestly, I’ve stopped seasoning my steak beyond salt and pepper and wouldn’t personally marinate anything other than something like a skirt steak for fajitas anymore.
If I were to marinate again, I would pull the steak out of marinade and let if drip dry over a towel for 30 minutes or so (or as long as I had patience for - I’m guilty of allllllways cutting corners).