Salt all sides of your steak with coarse salt. Press the salt into the meat and place the steak on a wire rack over a rimmed baking sheet. Place the baking sheet with the steak, uncovered, in the back of your refrigerator for at least 1 hour or up to 24 hours.

Remove the steak from the refrigerator and pat dry. Allow it to sit out at room temperature for one hour. Keep patting any moisture off of the surfaces with paper towels.

Meanwhile, light one burner on your grill and set it to high. Close the lid to preheat the grill to 225 degrees.

Do a final pat on the steak to remove any surface moisture. Sprinkle all surfaces with the steak seasoning and pat the spice into the meat so that it adheres.

Place the steak over the indirect heat, close the lid, and cook until the internal temperature is 10 degrees lower than your desired doneness. Remove the steak from the grill.

Turn all of your grill burners to high and close the lid. Allow the grill to preheat for at least ten minutes.

Meanwhile, pour any accumulated juices from the steak into your melted butter.

Brush all sides of the steak with the melted butter and steak juice combination.

Place the steak back onto the grill. Flip it every minute or so, repositioning it in a new, hot spot each time. 

Cook until you have achieved the desired crust on the outside. Continue to baste with any leftover butter as you flip the meat.

Remove the meat from the grill, tent it with aluminum foil, and allow it to rest for 10 minutes.

If desired, place a pat of butter or compound butter on the steak before serving.