You’ll need more seasoning for thicker cuts of meat, so don’t be afraid to leave a light layer of salt and pepper on the surface of a huge steak. Make sure you season every side of the steak and pat it down a bit — this will help hold the spices in, plus it’s a little sign of affection your beef will surely appreciate.

Grill Master Randy dunks his steaks in clarified butter right before they go on the grill, adding flavor and helping create an all-over sear. To achieve the same effects, Chef Tony likes to place steaks in olive oil then throw them over the fire. Either method can serve as the finishing touch of seasoning for the perfect steak!