I use fresh ground pepper and a thick crystalled salt that they sell at a spanish super market, the salt is from brazil and argentina. I received the tip from a brazilian churrasceria, I think it makes a difference. I like montreal steak season as well. A local food truck here in town has a brisket burger(sliced) and they dip the buns in butter and then a blackened seasoning. I've done it for my burgers, absolutely delicious. Just my .02 cents.
