I had been worrying about my steak-grilling ability, because I don't practice very often. And I had a steak at our anniversary dinner yesterday that came out with a lot of bad-tasting charred bits, and I worried that if a restaurant couldn't make a good steak, perhaps I wouldn't be able to either.
I rubbed the steaks with Penzey's Chicago steak seasoning, which certainly was an excellent addition to the steak and highly recommended. But most of the virtue, I think, comes from cooking it just right.
Along with the steaks, we had corn on the cob, grilled and basted with a mixture of melted butter, garlic salt, and Italian herb seasoning, and we had potato and green bean salad marinated in Italian dressing. A lovely feast.