I've been trying to perfect my technique for cooking a steak indoors.
It was recommended to salt the steak about 30 minutes before cooking. I used kosher salt, and cooked the steak on cast iron. Everything came out spectacularly, in fact it was the best steak I've ever made myself. However, the outer layer of the steak was significantly saltier than I think is normal. It didn't ruin the steak, but it was more than I would have liked. I would simply assume that I over-salted, but given the language people use when they recommend the technique, and the amount I actually applied, I am unsure. I fear that if I use less salt next time I will lose the perfect sear/crust and the incredible flavor of the interior meat that I achieved.
So, given the similarity to brining poultry (in which case the meat is rinsed before cooking), I wonder if the salt should be rinsed off before cooking? I didn't get this impression from any of the recommendations, but now I am not so sure.