If I am have time to plan.....
Go to the butcher shop and buy whatever cut you like. Bring it home and unwrap it and place on a plate in you fridge for at a minimum 5 days and wait for it turn that nasty looking greenish brown, add regular salt. Get you grill as hot as possible and cook each side for minimum amount of time.
If that is not available.... I like combination of seasalt, creole, everglades, and garlic powder.
Right now however, I am on a Tuna kick and eating it about five times a week.