Remove meat from packaging and pat completely dry with paper towels. Dry surfaces take seasoning better and develop a better sear.

Apply kosher salt evenly on all sides. Use about ¾ teaspoon per pound. For thick cuts, season up to an hour before cooking. For thin cuts, season right before.

Apply freshly ground black pepper and any dry spices (garlic powder, paprika, cumin, etc.) after salt. Press seasonings into the meat with your hands.

For tougher cuts, combine acid (citrus juice or vinegar), oil, and aromatics. Marinate for 30 minutes to overnight in the refrigerator.

Remove seasoned meat from the fridge 20-30 minutes before cooking. This ensures more even cooking throughout.

Taste and adjust seasoning after cooking. A finishing sprinkle of flaky sea salt just before serving enhances flavor.