Steaks:

• Marinate in the sauce from chipotles in adobo, grill and eat with chimichurri or

• With "Bearnaise" compound butter -- combine butter, tarragon, minced shallot and white wine vinegar or

• Pan fried with red wine pan sauce -- after steaks are cooked, add minced shallot, after a minute reduce red wine for a few minutes and whisk in cold butter

Pork Chops

• Brine in cider, eat with cinnamon sauteed apples

• Press sage leaves into seasoned sides and fry

Lots and lots and lots of salted pasture butter, and a mix of green/black peppercorns and coriander.

Steaks - curry powder, tarragon, powdered garlic, grassfed cheddar cheese (cheese on steak is awesome) Chops - coriander; coriander and cumin; juniper berries and rosemary.

We can't grill where we live, so I grease up my cast iron skillet with bacon grease, then sprinkle with sea salt, black pepper, and a little garlic powder. I used to use Montreal Steak Seasoning, but I think it had MSG, or maybe soy in it. I forget which.

i prefer not to: the more seasoning / spices the tastier it gets - the tastier it gets the more you eat (sometimes despite lack of ACTUAL = physiological appetite)

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if you don't want to eat an unseasoned meat it just means that you don't want to eat at all (=don't need to)

I make a rub from garlic powder, onion powder, sea salt, fresh ground pepper, ground coffee, and chili powder.

Steak is good with Sea salt, black pepper, red pepper, garlic powder and a little paprika.

Pork is without a doubt, Garlic, Lime, Red pepper and Cumin

Lots of good stuff, to which I'll add smoke. Lots of flavor, and no calories sugar or sodium. I haven't tried za'atar on steak or chops yet but I believe it'll be good.

The tastiest Pork Chops Ever!!

Mainade:

1c Coconut Aminos Splach Coconut oil Minced Garlic ( I like a LOT)

At least 1h the longer the better!

(discard marinade) Rub Dijon Mustard Fresh Ground Black Pepper Sea Salt

Brown each side for 3- 5 min depending on thickness

Set oven to 250

Wrap in Aluminum foil with uncooked potatoes and onions or squash with a dollop of butter each

Slow cook for 2-3 hours

I usually prepare this and then head of to the gym with my husband. When we get back the house smells amazing and dinner is SERVED!

As for steaks I typically use lots of fresh ground black pepper and sea salt and that's about it. I feel like good grassfed meat is flavorful all by itself.

Montreal steak spice. That is all!!

Mix your own spices & herb - experiment with them :)

Most of the time I'm just heavy salt and pepper.

With chicken breasts, due to their inherent kinda non-deliciousness, I have been using either: ground sumac or curry powder.

Ground sumac on chicken is pretty rad. Kind of citrusy.

Smoked maldon salt and pepper for seasoning. And homemade borderlaise sauce with marrow and all. Good meat doesnt need much spices IMO. Steaks cooked with sous vide. Makes difference. Its always perfectly cooked.

For good full-flavored steaks (hangar or rib-eye) I use salt, pepper, and a splash of soy sauce. If the meat is a bit lean, I will add some oil, which helps spread the seasonings around and get a good sear on the outside. That is all a good steak needs IMHO.

There have been a lot of good suggestions here, so let me add one more that is a bit unusual, put dried, powdered sumac (aka ground sumac) on your steaks after they are cooked. You can find this at spice shops like Penzey's. I got the idea from a local middle eastern kebab place. This adds a great dimension to the flavor, and sumac is a strong antioxidant too (similar to grape and blueberry skins etc).