[pektel]

I'll have to try this salting method. I normally save the salt for JUST before it hits the heat. I will use fresh ground pepper, and a touch of onion powder and garlic powder. Direct heat for the first side (for grill marks and nice sear) then flip and pull to indirect heat to finish. I don't season the presentation side. Just the side that will eventually go over indirect heat.

Once they are medium rare, I pull from the heat, put a pad of butter on top, and tent with foil while I'm prepping the potatoes and whatever else. Normally about 5 minutes.

Been doing it this way for years, and everyone has been blown away by them. Normally hand-picked ribeyes from a local shop that seem to have consistently excellent marbling.

But like I said, if this pre-salting method makes steak better in general, I'll have to give it a shot.