In what way would the cooking characteristics of a low-temp cook exacerbate the curing effect of salt on meat, apart from the fact that low-temp cooking takes longer?
This isn't what we want. We want the salt to effect the outside of the steak the most, the portion that will be exposed to high heat when searing, because that's where the most water loss will come from.
With a slow cook in a combi oven, the characteristics would be still different.
A rib-eye was salted, seared, placed in a vacuum bag,
and cooked at 55 C for 1.5 hours, chilled, stored for
two days, rethermed at 52C for one hour, seared, and
served