Salt, pepper (both sides) and instant coffee (one side). Sometimes I will spoon melted butter seasoned with a rosemary sprig while resting.
I have almost totally gone away from using the grill. I now am a big believer in Sous Vide and then searing in a hot skillet. No more guessing whether it is cooked right.
I've done Uncle Chris, Chupacabra extra spice, and Montreal. I like them all in addition to Cavenders Greek Seasoning on steaks, but I probably prefer Uncle Chris over them all.
That being said, I think I'm going to start going more towards the Course Ground Black Pepper, Sea Salt, and Garlic...
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