Yessssss!
I only recently started brining with the kosher salt, but I think I only have to do it for 15 min. 30 min was still a bit too salty for my taste.
Try using less salt and brining it longer. You can tell by looking at it when it’s ready.
At first, the salt draws the moisture out of the steak. (This is why you don’t salt them right before or during grilling) The moisture dissolves the salt and draws it back deep into the steak. I find anywhere between 2 and 12 hours works. Any longer than that will degrade the texture and flavor (in my opinion).
Dry brining makes for a more flavorful and juicy steak.