OK new one for me. I was reading about smothering some steaks in either kosher or course sea salt for an hour and then rinsing them off, drying and on the grill. I have read two ways to salt the steaks and I am not sure which way to go. It's simple but should I salt both sides or just one? I purchased 2 1.5 inch thick strip steaks from the local butcher. I watched as he cut them out. Looking for experience.
Pete
Pete