You're not seasoning it enough...
If you have a beautiful piece of meat, you really don’t need to do much to it except be sure it's seasoned with enough salt, which is crucial for a delicious salt crust. Most people under-salt. A general rule is ¾ to one teaspoon of salt per pound, applying on both sides. Of course, if you’re watching your sodium intake, then adjust the seasoning accordingly.
... nor at the right time
There's a lot of debate as to when to salt your meat. We suggest salting your steak the night before and leaving it uncovered -- if you have the luxury of time -- or salting at least 40 minutes before cooking it. However, if you don’t even have 40 minutes, then salt directly before cooking. While yes, salt will draw out moisture from the meat due to osmosis, if you allow it enough time, the moisture will eventually go back into the meat and create a beautiful brine -- this tenderizes your steak. However, if you don’t leave it enough time, meaning at least 40 minutes, this will backfire.