What are the effects of salting a thin (1/4" to 1/2") beef steak right before being seared on a pan, compared to not salting at all?
(there are no other spices used, salt or nothing).
Does the exact method of preparation matter to the differences (e.g. searing almost-frozen steak vs. thawed out)?
Obviously, I'm interested in effects other than imparting salty flavor.