So I grilled up some t bone steaks last night. My brother in law who is a professional chef in NYC was there to help. He said not to salt the meat before cooking, instead, he sprinkled coarse sea salt(Maldon) and black peppeer after steaks were cooked. Apparently, when you salt the meat before they are cooked, the salt can draw out all the meat juice but if you salt them after, you have all that delicious juice in the steak. He was right, there was no juice when he put the steak on my plate...usually when i grill steaks, i see meat juice in my plate. I thought it was interesting and I think I am going to do a test...salting before and after and see the difference in taste.