Did some filet mignons last night for some guests. Coated them with olive oil, mustard, ground pepper and kosher salt (pretty good amount of kosher salt). Did the 2 minute sear on each side and the 20 minute "rest" method. I took a little sample bite during the "rest" period - tasted very salty!!! I was worried!! Finished them off to everyones desired doneness and they were great!!! NO hint of too much salt!!! Amazing!!!
Can't wait to do some more steaks!!