For steaks, chops and chicken, I put down a THIN layer of Soy, Whorsey, and Maggi. It's a "unami" thing.
Then just a bit of S&P all by itself, or sometimes with granulated garlic or onion, Montreal, Rub, or whatever strikes my fancy at the moment.
In all cases, the seasoning is minor to preserve the flavor of the meat.
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.