I season my steak 30+ minutes prior to grilling. Kosher salt and fresh ground pepper. As the steak warms to room temp it draws in the flavors. Never had a problem with the pepper burning. Same process for pork chops.
The only reason I brought up bacon grease is because others use fats like butter and olive oil. Just wondering if others had used bacon as a fat source like that.
Burgers are all about the mix of meat and fat. Good meats and good fact at the right proportions make stellar burgers.