I started cooking the steak before adding seasoning, how can I save the meal

Even if you just pull them out for about 30 minutes once you get home that will be better than not letting sit out at all. The main benefit is that it will cook easier and you'll have a natural gradation from brown to pink on the inside rather than the gray color that often occurs. I myself don't typically pull meat out an hour before cooking it.

But

As long as they haven't previously been sitting out for an extended period of time, most likely you'll be ok for 1 1/2 hours since the steaks will be cold when set out. Make sure that they remain tightly wrapped/covered to minimize exposure to air.

Definitely don't rinse the salt off. One of the nice things the salt does is pull juices to the surface of the meat--not enough to dry things out, but enough so that when the steak hits the hot pan you have a nice protein-laden coating (it's called a pellicle when talking about smoked fish--not sure about steaks) on the outside to caramelize. If you rinse it, you're rinsing that right off.

If your steak was too salty, then just salt more lightly. You don't need a ton, as what you get on there will melt some and mix with the juices and spread out. I think I probably use 1/4 tsp or less per side, and some of that bounces off/misses. And you won't lose the crust with less salt--you won't even lose it with NO salt. It's just easier to get if you use the salt to pull some juices to the surface.

If you have trouble getting good salt distribution, use your fingers and sprinkle it from a little farther up--like 8 inches from the steak. That'll make it easier to get an even sprinkle without dousing it.