Ron's suggestion of salting is the easiest.
For a fail safe way you can sous vide it at 130F for say 6-8 hours then heavily sear.
If you do not have equipment you maybe able to improvise. You will need an oven, warming draw or other devise that you can set @ 130F. If you do put steak & splash of olive oil (or preferred oil) into a ziplock bag. Partly submerge bag in water to displace all air & seal. Fill the biggest pot you can fit in oven with the hottest water out of tap. Place in sealed steak weighed down if necessary. Put pot into oven. Leave for 8 hours. Check temperature and adjust if water not holding 130F. Good luck.
When you stop horsing around it is time to fire up the BBQ & Smoker