Make your smokey salted caramel sauce first and set aside. Remember to follow the directions carefully when making the sauce. Caramel sauce requires a specific temperature of 350 degrees F. And it will bubble up when you add the butter and cream so use a pot larger than you might think you need. You can find the recipe from Brown Eyed Baker here.
Grill your steak to your liking. I recommend medium-rare with this dish. Let your steak rest for 5 minutes under a foil tent before topping it.
Top steak with caramel sauce and slice across the grain. Serve immediately.