Nothing wrong with a lil char on the foods. That’s how you know it’s that deal most of the time. I get not going OD with the seasoning but fukk all that boring ass “salt pepper” “fresh grinded black pepper and sea salt” shyt lmao nikkas be tryna sound all fancy. Go where you please when making food! I just baked jerk teriyaki chicken the other day, did fried basmati rice on the side. Delicious.
For the steak base seasoning I hit it with ground cayenne and black pepper, sea salt or pink Himalayan. (If you add more seasons so what just do it right) Take your pan, get it blazing hot, hit the pan with the same seasoning makeup that you hit the steak with. Drop butter let that bytch sizzle. If you wanna do oil go for it but not much. While that butter is melting away toss in minced garlic, dry or wet, let that make friends then slap the steak dead on top. Like Rev. X says, “cut that bytch off!” for about a minute and just let it cook. After that minute flip that steak, adding more garlic butter as you need. Also have a spoon to pick up any butter or oil/steak juice that is forming and throw it back on the steak until you’re happy. Once you flip the steak turn the heat back on for a few until you reach a desired color on your steak. Then flash it in the oven. Wala.
everyday I get better...
I take everyone's knowledge and apply it to my own...
that's why I guess we use foil alot... 
the grates are black asf not stainless steel I think...
it's still piping hot im gonna eat a piece in a minute..
