Ask an Argentine asador what he seasons with and the honest answer is salt. Not a rub, not a marinade — coarse salt, thrown on the beef by the fistful as it goes over the coals, and nothing else. The restraint is the technique. This is that salt, with the three things a grill cook might reach for anyway already in the jar: cracked pepper, a little garlic, and crushed bay leaf, which is the quiet one and the one you would miss.
About ¾ tsp per pound, thrown on right before the meat hits the grate — or right as it comes off. Argentine asadores argue about which and both are correct. Also: roasted potatoes, grilled corn, tomatoes with olive oil.
Coarse sea salt, cracked black pepper, granulated garlic, crushed bay leaf.
