sea salt on each side and let it sit for 10-15 minutes. Then I cook. If I pan fry, I'll just use a little water and olive oil and that turns into a salt bath as well that further tenderizes. But if it's grilled yeah I just throw it on the grill. I'm not afraid of sea salt. I use is liberally. But I eat most everything from scratch so I'm not getting tons of processed diet sodium anyway.

So to answer your question, if it's a steak, I'll salt both sides with a shaker liberally, until it's covered. It's not all white. Maybe 10 good shakes on each side. Kosher sea salt is best. It melts slower and just seems to tenderize better.