A good steak needs no seasoning.
A coworker used to fire up the grill at our company cookouts. Once he plunked a ribeye on my plate that I could cut with a fork. I said, “Wonderful steak! Doesn’t need anything!”
He smiled.
Then another employee walked past us with a ribeye on his plate that he had completely covered with Heinz 57 sauce.
The cook’s face darkened like an approaching storm. “Hell, these people don’t know how to eat! Not doing this anymore if that’s what they do to steak!” And he didn’t.
Salt is for the chemical reactions. It helps lock juice in. I also brine turkeys.