"The Church can and should help modern society by tirelessly insisting that the work of women in the home be recognized and respected by all in its irreplaceable value." Apostolic Exhortation On The Family, Pope John Paul II
I grill 2 steaks nearly every week & been doing that for a decade or more. Tried a lot of things & it's always back to the salt, pepper & garlic. Fine ground sea salt now, course ground gets me in trouble. Now using coarse ground garlic salt, I wasn't getting satisfaction with some granulated garlic I have. A hot fire usually burns off pepper but fresh ground leaves a better effect. I do admit to light smear of worchestershire on both sides to help spices stick.
Rock on with the store bought premix, but nearly everyone of them starts with salt, garlic & pepper. Some don't even go much further other than adding tenderizers bromelain or papain powder & MSG.
For a long while I didn’t like Montreal seasoning as I would get a large chunk of pepper or anise and it would absolutely ruin the rest of the meal. However- I’ve since been using a coffee grinder to break down the seasoning a little more fine and it’s made a big difference.
So I season one side with the ground Montreal seasoning, the other with Lawrys garlic salt, and pepper.
But seriously folks, all steak gets slathered in A1, so what’s the seasoning matter?
James Pepper: There's no law west of Dodge and no God west of the Pecos. Right, Mr. Chisum? John Chisum: Wrong, Mr. Pepper. Because no matter where people go, sooner or later there's the law. And sooner or later they find God's already been there.