I’ve always wanted to season a steak by just applying kosher salt before putting it in the bbq grill.
A few months I tried using this technique (https://www.thespruceeats.com/seasoning-your-steak-keep-it-simple-995234) and using this broiler salt (https://i.stack.imgur.com/dUtdW.jpg ) on a thick ribeye steak (about 1.5”). Needless to say, it was so salty that I couldn’t eat it.
I want to do the same thing today, but with a thin tbone steak (about 0.5” thick).
My question: how do I season this steak with just the broiler salt in the picture?