I tried the over salting technique for lunch today and have the pics to prove it.
I just bought cheap steak ($4/lb) from the store:
Salted the one on the left with sea salt and left the other one naked.
Let them sit for about an hour and rinsed off the salted one and patted it dry. The texture was a little firmer from the control steak and it was noticeably darker.
Seared them and then finished them in the pan after reducing the heat by adding some water to cool the skillet. The unsalted steak seared a little more.
Let them rest for a bit...
and then cut through the thickest parts.
I didn't add anything to the steaks except for some olive oil prior to cooking and tried them both unseasoned after. The salted steak was a little more tender, but was too salty for my taste.