My cupboard contains many Silk Road spices and blends but I'm not a big fan of some of their mixes including the St. Laurent, but that's a very subjective matter.
On the point of salt, NuclearFart is more in the right on the topic of salt from what I've learned. I've taken multiple courses from local chefs including Michael Noble, Connie DeSouza, Ron Shewchuk, had conversations about this with Duncan Ly (the most intelligent chef I've ever met, he is one smart cookie) and a few others.
When I saw them salt steaks I was at first usually taken aback. Its not caking salt on, but it is liberally salting. (That being said, putting on a salt crust and then taking it off is becoming popular, although that's not my preference.)
From there, you can add pepper or your favorite seasoning if you like just before you grill, but if you're adding a seasoning other than salt, keep it relatively sparse.
Here's a great article on the topic, and it works:
http://amazingribs.com/recipes/beef/...se_steaks.html