I was sceptical at first about salting my steaks before hand but after reading about
Dry Brining it's an absolute must for me now. It's not a copious amount of salt and like others have said Silk Road sells and can make you a blend of your liking without the added salt.
The article explains the science of dry brining and why it's better than wet brining. The salt basically draws the moisture out of the beef, then the moisture dissolves the salt, then the beef absorbs moisture.
Amazingribs.com is my go to BBQ site.