It could be that my dad salted the steak before grilling, I can’t remember and unfortunately, it’s too late to ask him.
I may be describing his technique wrongly, it was a fairly quick cook on a very hot grill and while it was pretty dark and a little charred on the outside, it was still very delicious and juicy. We ate at some very famous steak restaurants in town and definitely knew the difference between sublime and mediocre.
Sidebar; have you ever squeezed a chunk of fresh lemon on a steak on the plate before eating it? There is a place in town here w a great ribeye where they always put a large slice of lemon on the plate and it makes it even more delicious, IMO. I also use a little salt and fresh ground pepper, I am crazy about black pepper on almost everything I eat.
I remember being at the butcher counter w my dad once when I was in college, grabbing a couple steaks to take home and cook for dinner. I asked my dad, “how can you tell the best one to buy?”
He answered,
“You go out and make some money, boy. I’ll show you how to spend it.” 
He was a character.