One day dry brining is where it's at for steak. It's a trial and error as to how much salt you like. It penetrates the whole meat, so, overdoing with the salt can make it very salty. Do a trial an error for your tastes. Also, only use salt for dry brining. Don't add pepper or garlic powder or anything.
I try to go by thickness to judge how much salt. Though even on thick steaks I have had times where I over salted haha.