Seasoning a steak or a chicken breast for dinner has always felt like a strangely cumbersome process to me. There's rubbing the meat with oil, but then using a clean hand to sprinkle salt. But then you need two clean hands to work the pepper grinder and open the spices (because who remembers to prep those beforehand?), and then when I'm repeating the whole process for the second side, it seems like half the seasonings fall off anyway.
Maybe I'm weird. Maybe I'm not. But if my tale of seasoning woe has struck a chord, then this tip might just change the way you cook.