Salting helps proteins retain their own natural juices and is the best choice for meats that are already relatively juicy and/or well-marbled. When salt is applied to raw meat, juices inside the meat are drawn to the surface. The salt then dissolves in the exuded liquid, forming a brine that is eventually reabsorbed by the meat. - Cooks Country.
It works.
I know that in Brazilian barbecue (Churrasco or Rodizio) they roll the skewered beef in salt before fast searing over the high wood flames. And the result is fantastic.