Just saw this vid. "competition?" steak

[LMichaels]

I like to taste the meat and use nothing but salt and pepper.

Amen, which is why for nearly all my grilling and "Qing" that is all I use. Smoke, heat, S&P and good meat. Period. Anything more IMO is there to cover up something else that is "lacking"

 

[MikeCantell]

I like a lot of different flavor profiles but hate over salted food, I would rather have to add some if needed, I can even enjoy a steak if there are no grill marks, to many folks think you have to have crust, crust is dried out meat and burnt spices. Folks might be surprised as to what some meat tastes like without all the stuff covering it. If I seen somebody doing my steak I had ordered that way I would have stopped them just as soon as the knife started trimming my flavor off lol. I see folks throwing multiple rubs on food before grilling or smoking, I always wonder how folks get addicted to a high salt content. I get you need a certain amount of salt but dang save some for another day.

 

[LMichaels]

Yep, while there are times I estimate the seasoning wrong, more times than not I'd rather put a little pinch on at the table on my plate than too much prior to cooking. And there's "crust" that is nicely done and "crust" that is just a hard shell of burnt taste.