But, I did it wrong, and while it was indeed tender, it was indeed very salty!
I used table salt instead of sea salt, and I had the salt on for too long. It's supposed to be one hour per inch thickness of steak; I had it on for an hour, and my steak was less than an inch thick.
Basically, you cover the steak with SEA salt. After the time is up, rinse the salt off completely.
This tenderizes the meat, and is meant for cheaper cuts of steak.
Just don't make the same mistakes I did!