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uncovered on a rack, refrigerated; 40 minutes minimum, up to 24 hours

steak + salt on every face, then left to sit. Salt applied and left is a dry brine: it first draws moisture to the surface, then that brine is reabsorbed carrying salt into the muscle, so the seasoning is inside the meat rather than sitting on it. The second half of that exchange is why timing matters — salt applied 5 minutes before bagging leaves a wet surface with no time to reabsorb, which is the worst of both, and it will fight the sear later. Pepper goes on now or after the sear; coarse pepper held in a long low bath turns dull and slightly bitter, so cook's choice, but do not use a bold spice rub here — save it for after the crust is built