Over the last two day I have grilled some nice Rib Eye Steaks. These were Choice, from Costco.
Yesterday they were salted one hour prior to grilling. Today I salted mine at 7am, and grilled at 3:30pm.
The longer exposure, plus the short term "dry aging" in the fridge made a big difference.
More beefy flavor, more tender. My wife did not want any seasoning on hers.
Going forward, all of our steaks will be seasoned at least 12 hours prior, if not a full 24 hours. Then allowed to "dry age" in the fridge on a rack.
The kettle is my daily driver, the '79 model H. Cooker.
A few pics.....