I’m referring mainly to salt. I’m starting to Sous vide steaks and chops etc. I do a fast hard sear after the sous vide is finished.
When the steak comes out of the bag I pat dry very thoroughly and remove the sprigs of herbs garlic etc. Then I lightly brush with oil and salt pepper etc and sear in butter oil mixture.
My question is how much to season with salt and pepper before the sous vide. I’m tending to go easy on that as I don’t want an overall salty flavour. But I see many recipes talk about ample seasoning for the sous vide stage (one upvoted answer on this board even capitalised SALT!).
Or should I do that and not salt the meat before searing?