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Total bollocks. There's no way you can develop a decent crust without pre-seasoning.
@withered_preacher cook to one degree below your intended final temperature and by the time it's rested you're at where you want to be. So, if you're after medium, cook to medium rare and let rest.
hollow__legs-
Think you misread what I’m saying. I don’t buy into the idea of seasoning a long time before cooking (as was suggested)but just before on one side and whilst in the pan on the other and then after once the meat has rested.
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Hm, how long do you rest the steak? I would eat mine straight off the fire, or as near to that as possible.
Tenderloin
withered_preacher
I would add salt just as it goes into the pan
serious eats did some work on seasoning steaks but I never found it helped. Resting and seasoning before eating I've found much more impactful - butter in the pan should also season and add richness