A New York out of the case and had the butcher cut me a 2" Ribeye.
A little Kosher salt. Let it set on the New York for about and hour and 1.5 hours on the ribeye.
Kind of hard to tell but the steak gets a lot redder and the outside gets a little dried out which in turn gives it an excellent crust.
Plated. Salting the steak gives it an excellent flavor throughout the whole steak and is nice and juicy on the inside.