I have usually hit my steaks hard with rubs, etc., before hot tub. But tonight, going old school. Have a prime, 35-day aged ribeye in hot tub, about 20 minutes until ready (to 112 F internal), but still naked.
TV chefs use a LOT more salt than I have ever used. I am a rank amurature (sp) at the use of salt. Have Kosher. Only other thing adding tonight is pepper, which I understand.
How much salt (for a single, 12 oz ribeye) is appropriate...Not a "salty" food fan, but TV chefs say it is necessary for flavor.....
I know, silly question, but one I have never really had a handle on. Just trying to close the gap between what I have done in past and why others more experienced than me use soo much salt.