Could you brine steak?
There certainly are proponents of brining beef to impact texture and flavor.  In my looking across the internets, it appears that dry "brining" is more common than wet, but both are used for steaks.  Whether or not the results are "spectacular" is up to you. So, I would give it a try to see if you like it.  For me, I generally don't prefer the texture of brined meat, with the exception of boneless pork loin chops.  Given their leanness, I think a couple of hours in a salt/sugar brine helps.  If you like the results, be sure to experiment with time in the brine.  As it is possible to over do it, negatively impacting the texture.