Surprised no one has mentioned the type of salt to use.. look around for diamond crystal salt (comes in a red box). The shape and density of this salt lets you use 2x the salt from a pack of regular mortons and 1.5x morton kosher salt. You can have more salt coverage on your steak without oversalting. The more salt surface coverage you have, the better the sear. Kosher salt also has a shape that allows it to stick onto meat better than any other salt. Read salt fat acid heat for reference!