Don't know about y'all, but while I love many seasonings, the preservatives in them cause me problems on a host of levels...

Often I found out what's in them and just buy those seasonings and learn to make my own blend...

While I normally only season steaks with Sea Salt and Milled Black Pepper, lately, I've taken Economy Ribeye to another level with a Carne Asada blend...

• 1 Tbsp Sea Salt (Course)
  
  
• 1 Tbsp Black Pepper (Milled)
  
  
• 1 Lime (Zest Only)
  
  
• 1 Lemon (Zest Only)
  
  
• 1 Orange (Zest Only) *Optional
  
  
• 1 Tbsp Chili Powder
  
  
• 2 Tbsp Garlic (4 Cloves Minced)
  
  
• 1 Tbsp Cumin (Ground)
  
  
• 2 Tbsp Cilantro (Ground Coriander Seed)
  
  
• 1 tsp Paprika (Smoked/Spanish)
  
  
• 1 tsp Oregano (Dried)

Now, while many Carne Asada recipes or for a wet marinade, I prefer the dry rub method as more seasoning seems to get absorb into the filet...

Take the seasonings and ground them in a Mortar and Pestle; rub them into your (Ribeye) at least 1-1/2 hrs before grilling (longer, better); really massage the rub into them...

Now I allow my meat, Sean, to come to room temp, if I've refrigerated for a longer time with rub, at least 1/2 hour before grilling...

Now depending on whether you Sear & Grill (Before) or do a Reverse Sear (After), when you do use oil, lightly coat with

• 2 Tbsp Avocado Oil
  
  
• 2 Tbsp LOL Olive Oil and Sea Salt Blend

And if you already don't know, once you've cooked your steak to desired temp, always let it rest about 10~15 minutes before eating...

Thank me later...