Part 3/7:
Once you have your steak, the next important step is seasoning it properly. Proto prefers a minimalist approach, using just salt and peeper to enhance the natural flavors of the meat. He advises using kosher salt as opposed to table salt, claiming the latter is often too salty. The key to effective seasoning is distribution; Proto recommends seasoning from a height to better disperse the salt and pepper, covering not just the top but the sides of the steak as well.
In his opinion, the aim is to create a salty crust on the exterior while the inside remains unseasoned. This balance ensures that when biting into the steak, the flavors meld perfectly without an overpowering saltiness.