Agreed.. Kenji Lopez-Alt has a nice description (and bit of science experiment) to do with salting here:
http://www.seriouseats.com/2011/03/t...ct-steaks.html
He recommends salting and letting sit (often overnight in the fridge). The salt will begin to draw out the liquid, but after 40 minutes will begin to be re-absorbed back, creating an internal brine. If you don't salt enough, you don't get any brine going and are just ignoring chemistry