Reddit mentions of Dos Anclas Sal Gruesa - Gourmet Coarse Salt (26.5 oz/750 g)

Sorry, no links.

For a steak like the one in the gif we'd use a "plancha" (I don't know how you call it).

Get it hot and use a bit of fat from the meat to know when it's hot enough. It has to cook it almost instantly. You have to see the juices from the fat coming out.

Smear that fat all over the "plancha" to coat it. Then put the steak, you can add salt before of after. Same as here, some people say that you have to add the salt before and others that you have to do it after.

Cook it until you see little drops of blood coming on the raw side, then you turn it. (once you know the cooking time of your kitchen you can divide this time in half and rotate your meat to get the lines to cross and get some nice crossed lines on it).

Don't touch the meat until you see the blood!

Then you can flip it and add salt and pepper if you choose to salt it later.

Use the method shown in the gif to know how done it is.

Of course a lot of the tenderness comes from the meat itself. In Argentina we have a lot of veal. It's almost a crime to sell other thing. You can even get free range veal without looking much. But in the last 15 or 20 years feedlots have grown much.

This is if you cook it on you kitchen. In a grill it's a whole different story.

Make some fire with charcoal or wood (better a hard wood, I like to use quebracho if available).

Put some embers under the grill, you have to be able to hold your hand 2" over the grill for a few seconds without burning yourself. Then you put the meat.

We have a cut called "asado de tira" (the one in the front, with the bones.

Use "thick" salt (I can't believe this is the first link that came up and how expensive it is, I'm sure you can get it cheaper, IT'S SALT FOR FUCKS SAKE!) before putting it on the grill.

Cook the bone side first and wait until you see it nice and golden, then flip it.

Cook it until it's how you like it. I recommend medium.

A good asado argentino is never a single cut of meat. We usually add chorizo and other "achuras" to the grill.

I know that "achuras" sound gross when you know what part of the cow they are, but its fucking delicious.

Edit: wow! That's a wall of text. I'll try to look for a video when I get into a computer. I' send you a PM.