Salt, time and air. The simplest technique that meaningfully improves everything you grill.
Dry brining is salting meat ahead of time and letting it rest uncovered. The salt draws moisture out, dissolves, and is reabsorbed carrying seasoning deeper than a surface sprinkle ever will.
Timing scales with thickness. Steaks and chops do well with 45 minutes to overnight. Whole birds reward 12 to 24 hours. Thin cuts need very little.
Leave the meat uncovered on a rack in the refrigerator. Dry surfaces sear harder and crisp better, which is most of what people mean when they say restaurant texture.
Season after brining with your blend of choice, and go lighter on additional salt.