grill seasoning blend or 1 teaspoon black pepper and ½ teaspoon coarse salt -- eyeball it

A grill seasoning blend is a composite spice mixture formulated to enhance grilled meats, vegetables, and other foods cooked over direct heat. Typically composed of black pepper, coarse salt, and complementary aromatics such as garlic powder, onion powder, paprika, or herbs like rosemary and thyme, grill seasoning blends are designed to form a flavorful crust on protein surfaces while adding depth and complexity. The coarse salt component (typically sea salt or kosher salt) provides texture and enhances browning through the Maillard reaction, while black pepper contributes pungency and heat. Regional and commercial variations exist, with some blends incorporating smokiness via smoked paprika or barbecue spices.

The foundational formula referenced here—black pepper and coarse salt in a 2:1 ratio—represents the most elementary version of such a blend, serving as a classic, minimalist approach to seasoning grilled proteins when more elaborate blends are unavailable or undesired.

Grill seasoning blends are applied to meats, poultry, seafood, and vegetables immediately before grilling or smoking to develop a savory, peppery crust. The coarse salt draws out moisture initially, then promotes a flavorful char through the Maillard reaction and caramelization. In barbecue traditions across North America and Europe, such blends serve as "rubs"—dry seasonings applied generously to steaks, ribs, briskets, and chicken. The simple pepper-and-salt variation works exceptionally well on high-quality cuts where the ingredient quality can shine, such as prime steaks or whole fish. These blends are typically applied 15 minutes to several hours before cooking, allowing flavors to penetrate the surface.