I don't season until a couple of hours before I'm ready to cook. Kosher salt and some coarse ground black pepper, and just the slightest hint of cayenne. You want to salt to draw what moisture there is to the surface to encourage browning. I let it sit 2-4 hour at room temp.
I don't want to season before aging because of the risk of "case hardening" (a real meat term) which can cause the meat to sour (or actually mask the souring action).
