Southern Flavor and butter

Sometimes we just brush with EVOO and then do pretty heavy coating of Kosher Salt and fresh cracked pepper. Other times I'll let the steaks sit out on the counter to get to room temp and pour some worcestershire on them and let them sit for 15-20 minutes (I don't like to go too long with the worcestershire b/c it can be overpowering if you're not careful), then a light coating of Montreal Steak Rub.

grill medium or medium-rare (depending on the individual's preference).

Both turn out great

Hard to beat Montreal

Meat church holy voodoo

I like to use Cattleman’s Grill Steakhouse Seasoning. I add a little coarse pepper, kosher salt and coat one side with EVOO and the other with Worcestershire before seasoning.

https://www.atbbq.com/sauces-and-ru...mans-grill-steakhouse-rub-seasoning.html

And a pat of butter on top while its resting.

Kinders Buttery Steakhouse is good. Pat of butter after grilling and you've got some fine eatin.

I love the taste of the steak not all the added stuff. Just a hint of salt, pepper and garlic on a clean burning hardwood fire is hard to beat. Also a pat of butter on it while it’s resting. Workers in restaurants look at me funny when I ask them if they can ask the chef cook my steak with no seasoning on it. I just salt and pepper at the table. Most people way over season steak for my liking. Will I eat them? Sure and I will never say a word but if I’m asked how I like it, just salt and pepper please.

Salt and pepper

Uncle Chris’s get it at academy!!!! It’s about like Angelos steakhouse in PCB season but cheap!!!

Robby's Best from TJ Best market in Montgomery back in the day was the best store bought I've ever used. I'd love to find the recipe for that stuff. Nowadays I used grapeseed oil and a little Gunpowder seasoning.

i used garlic powder, sea salt and old bay seasoning on my steaks friday.. Very tasty!