I've started using flake sea salt (sort of wastefully) as my general purpose salt¹. I do not season steaks before I cook them, partly out of laziness, but also because I don't notice much of a difference. One unintentional benefit of this getting to impart saltiness and texture, if using a flake salt, at the same time. Flake salt imparts, for me, all the pleasurable texture and saltiness of something like a potato chip but without all the other parts (which I generally don't care for). When I add flake salt to something like my lazy steak bowl, it feels and nearly tastes as if I crushed potato chips into it.