A dry rub will tenderize steak if: 1. It contains kosher salt 2. Is allowed to rest on the steak for at least 60 minutes, up to 24 hours. This will result in a process called dry brining which accomplishes three goals: 1. Deep seasoning:  the moisture of the steak breaks down the kosher salt and other water-soluble elements in the seasoning on the surface of the meat. This glaze eventually seeps back and penetrates deep into the meat as the salt moves from an area of high concentration (the surface of the beef) to a lower concentration (inside the beef), resulting in deeply flavored steak. 2 . Tenderizes:  the salt breaks down the cell proteins so they can no longer contract when cooking which allows the cells to hold onto more water resulting in juicier steak.. 3 . Golden crust:  the salt draws the moisture into the beef, and away from the surface, resulting in a drier surface which has a quicker and deeper Maillard reaction, unlocking complex flavors and creating a crispy, golden seared crust– the hallmark of any well-cooked steak.