Sometimes, I sprinkle them with plain old table salt and leave them in the fridge for an hour before cooking. I used to do that religiously, but I'll tell ya the truth, I can't see or taste that much difference between doing that and simply laying the steak on the grill and lightly sprinkling some salt on top, then waiting for the flip, and sprinkle a bit on the other side. Either way, the salt seems to help the meat retain moisture, and by doing it on the grill, I wind up using much less salt, which is good for my astronomical blood pressure. :icon_shock1: