re: Best Steak I've Ever Cooked Tonight

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I've heard this before, how much salt? am I supposed to wipe it off before the cook?

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Same amount you would use to cook. I do it the night before and put on a cooling rack in the fridge. There won't be anything to wipe off. It will dissolve and get pulled into the meat.

The general rule is if you cannot salt it at least 4 hours before the cook, salt it immediately before the cook. If you salt it say an hour before, the salt will pull out moisture and it will be harder to get a good maillard reaction.