Paragon, I know what searing is....
The kosher salt brings water soluble proteins to the surface and enhances carmelization. I suggest using kosher salt because the flakes are larger and easier to control. Oversalting can be a problem with table salt.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">The carmelization process creates a barrier that slows the evaporative process that would naturally occur when cooking meat slower at a lower temperature. </div></BLOCKQUOTE>
We're talking steaks here not a roast and steaks are cooked over high heat not low and slow.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">And, all the chefs theorize that you let the meat rest BEFORE you cook, not after you cook it. You serve the meat as soon as you can after cooking so that the eater might open up the meat and stop the continued cooking process. </div></BLOCKQUOTE>
I really hope you don't dive into a steak right after removing it from the heat. You'll have a nice dry steak and a pool of juice on your plate. As for carry over heat you need to adjust that according to the size of your steak and compensate accordingly.
Kobe steak in the US is not true Kobe steak but a version of Kobe steak using the same Wagyu cattle imported from Japan that is raised and bred in the US. True Kobe steak is illegal in the US.
I don't claim to be an expert and never called anyone an idiot. I was just giving my opinion.