I'd always considered the same. That was until I was invited to a private dinner by the owner of several of the highest end steak-famous restaurants in our area. You know, the inner-city big end of town places where lunches turn into late nights... Not only was he the owner, he had a massive holding of enormous outback cattle stations right over the top end of this country. In short, he knew his meat.
So he asks us all as we are sitting around his massive prep kitchen bench, with all sorts of burners, woks, induction you name it, how we'd like our steaks and show us all different steaks from the freezer, ranging in cuts, marbling,aging, sizes etc. Some wanted blue, some wanted well done, others medium rare. The meat was left on the bench for maybe an hour, but not remotely fully thawed. They were all cooked absolutely perfectly from partially defrosted across a range of pans (all gas) at the same time and served up at once.
To this day, it was the best steak (apart from his restaurants) I've ever had. It was at that party, I realized I knew nothing about red meat, letalone how to cook it perfectly. I'm still learning, getting better, but that set a high bar.
It just never occurred to me to even try going from freezer to pan like that, never saw anyone in my family do that, and we had some good cooks. Now I'll have to....but an hour thaw would be better than nothing, too. At least you could season it that way.