I was reading an article in another magazine about when to season "stuff" with black pepper. The consensus seemed to be that if you put fresh ground pepper on a steak 'before' you put it in the skillet you could get a slightly 'burned' pepper taste, but the pepper itself would have a milder taste. If you seasoned it 'after' it came off the grill/skillet you would have a more profound black pepper taste. Which do you do and possible why?
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Billy
Billy