Tony's More Spice. A little goes a long way. You can get it really peppery without making it too salty.
Canadian (Montreal) Steak rub, Chef Paul's Magic seasoning,Cayenne pepper, Salt. The Big Three( onion, celery, and bell pepper)
My immediate thought was to say Tony's, but after a few, I would say garlic. It goes on just about everything.
Spice would be Old Bay. Simple and good. Condiment or sauce would have to be World Harbor Australian Style Bar-B Sauce.
Fresh ground pepper. I use salted butter in just about everything, so it's fairly easy to get a salty taste without adding actual salt. For red meat though, nothing beats the taste and texture of ground sea salt.
