How long before cooking can I add garlic ,salt and pepper to my rib eyes?
Wheeler, it requires 45-minutes to an hour to make much of a flavour difference, but it is temperature dependent.
You will see meat juices drawn out of your steaks by the salt and then be absorbed back into the meat providing the garlic and pepper flavours. The takes a minimum of 45-minutes at room temperature. Cold steaks will take longer. I prefer to use Kosher salt, pure NaCl, because its flat crystal structure enhances the process. I also find table salt leaves a slightly metallic taste over time from the other chemicals in it.
By the way, has anyone else noticed minute bits of plastic in dissolved sea salt recently?