Am I the only one seasoning the sides of my steaks (and not just the large top and bottom surfaces)? Even if my steak is only 1" thick, I like seasoning (S&P) all sides of the steak. Doesn't matter if it's fish, beef, chicken, etc...: any exposed surface gets seasoning. The reason I'm asking is I keep seeing chefs on TV showing you how you should always season both the top and bottom surfaces, but no one ever mentions seasoning the sides. Even a simple pork chop, I like to stand on its side and S&P the whole perimeter, fat, bone, everything. That means when I cut a piece from the outside of the chop I'll get seasoned bits of caramelized meats and/or fat, not bland ones. And when I gnaw away at the bone I'll get all that beautifully crusted seasoning as well. Wondering how everyone else does it or if anyone else bothers?