Get crystal (large crush) Kosher salt. Not iodine salt. By the time the steaks are grilled they should be right at about room temperature.

Coat one side of the steaks with a fairly thick layer of kosher salt. Let it sit for 30 mins. Then turn it over and do the same thing on the other side.

After the steak has been coated and sitting for an hour. Brush off some of the excess salt - but don't scrape it all off.

Then get coarse black pepper and season the steaks on both sides.

Then grill. (Or I usually sous vide my steaks up to 132.5 degrees. Then sear afterwards.)