Good advice for that type of steak seasoning. Put the salt on early and let the steak settle to room temperature. I also do something that steak snobs hate, but it is quite tasty. I take marinade, but before adding I splash some rose vinegar on it and stab it in with the fork, add m' and stab it in again, flip and repeat. 6+ hours in the fridge....open flame....super tender. The simple salt way, in a pan with butter or bacon fat slow at first, then in the oven, back out to do that high sear with the liquid being spooned on it continuously.