Every video I see or recipe I read directs me to, "Be sure to get a coating of rub on all of the sides, too."
Why?
When a cut of meat is carved to be served, those people who get a piece that contains the sides get a serving that has seasoning on the top and bottom, like everyone else, but they also get seasoning on a third portion, the side that was seasoned. That's 50% more seasoning.
Or, consider a tubular cut of meat like a loin or tenderloin. When it's carved and served the seasoning is typically on the served pieces' perimeters. But those people who are served an end piece also receive seasoning on one of their piece's faces. That's many times more seasoning.
Am I not thinking straight? Or are these people who tell us to season all surfaces not thinking straight?
What do you think?