So, I was reading this article on Serious Eats ( http://www.seriouseats.com/2011/03/th... ), and it talked about salting a steak before cooking, and why and how you should do so.
Seems as though kosher meat, being heavily salted more or less by definition, shouldn't need this step. Or does it? The article's author says that "the absolute best steak I had was one that I had salted on both sides then allowed to rest on a rack overnight in the refrigerator uncovered."
Any chefs that want to comment?