Originally Posted by Haggis
I disagree, I feel that you only season it right before it goes into the pan lest it draw out too much of the meats juices.
Salt needs to dissolve on the surface of the meat. Salting it a few minutes
before you cook it (like 1 or 2 or 3) doesn't draw out much moisture, if at all, so food scientists (eg, Wolke) say. As does experience. Put salt on your steak. Wait 2 minutes and measure the liquid on the surface of the meat.
Don't salt an hour ahead of time or anything like that.