I get a nice thick ribeye. I coat both sides liberally with kosher salt and wrap the steak tightly in plastic wrap and put it back in the fridge. I let it sit for 24 hours, but sometimes I do not plan that far ahead so if it is less time that is OK, but 24ish hours is ideal. This is known as dry brining. What happens is initially the salt draws moisture out, but after some time the moisture mixes with the salt which it dissolves and then it is drawn back into the steak. This seasons your meat from the inside out.
I get my grill as hot as it can get and when I am ready to cook I oil the grates and grill on the first side for a few minutes, not touching it. When the bottom has a nice crust I flip it over and cook until med-rare. I test for doneness by pressing on the meat with my finger. After a while you can tell what the different stages of doneness feel like. It takes a little practice and some overcooked steaks, but it is a very good skill to have.
I put the steak off the heat and put on a plate while I get the table ready. This gives the meat a chance to rest for a few minutes. Then I dig in without putting anything on other than occasionally a bit of fresh ground pepper.
GB: I do what you do, with much less time in the "brine." Do you find a difference between taking out the steak--perhaps while cooking sides--and salting and seasoning it while it sits on the counter for half an hour and then grilling with your method? Does the extra time in the dry brine enhance the steak? I've never tried the "dry brine" method you've described, but have used the out-of-the-fridge, season-and-let-it-set-for-a-bit method for a long time. It's worked well for me, but if I can improve on it, I'm open! As a right now example of what I do--I have sweet potatoes and sweet corn in the oven, 'shrooms in butter on low on the stove, and a ribeye sitting on the counter for 1/2 hour with salt and seasoning awaiting the grill pan (yes, I am ready to put it in the pan now). Would I have a better steak with a dry brine?