Tiny, a quick word on the 'don't salt your steak' theory.
In theory it's fairly solid, in as far as it goes. Salt does indeed draw moisture from meat, and this is used by Jews to prepare their steaks ('kashering'). They believe in removing all the blood, so they soak their meat in water so the blood mixes with that water, then cover in salt and leave for several hours so the salt draws the water - and the remaining blood - out of the meat.
However, they use a lot of salt, and they let the meat sit in the salt for at least an hour before rinsing it off.
If you put a little salt on to season your steaks it'll probably be just before cooking, or maybe just a few minutes, and you'll only put a small amount on.
Subsequently. the amount of moisture you lose from a typical steak will be a few drops - maybe half a teaspoon. If this salt/moisture combination is still on the meat when you cook it it'll actually help form the delicious crust.
In comparison, you lose 2 or 3 tablespoons of moisture from the steak just through evaporation whilst cooking.
Steve W