Soaked a sirloin rump in a crawfish boil, need ideas

Looks good. IWEI

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Does the salt from the boil overtake it?

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I seriously doubt that short a soak will cause it to be overtaken by the spices in the seafood boil. I always season big chunks of meat prior to cooking and will often let them rest in the fridge overnight before cooking, and I'm not light on the seasoning, especially for thick pieces of meat like roasts.

Matter of fact, I have 2 pork tenderloins already seasoned in my fridge that I plan on grilling today that are seasoned with salt, black pepper, garlic powder, a bit of soy sauce and some cayenne that I applied yesterday around noon.

ETA: When I cook large chunks of meat and decide to cut slits and stuff it, I will cut the slit, apply some salt and pepper to get inside the meat, then add a clove of garlic, a bit of green onion and a sprig of parsley to the hole.

Then brown it heavily in oil to sear the outside before putting it in the oven or on the grill to finish off.