I also use the one clean hand / one dirty hand technique. My clean hand is the one that I hold a knife in.
To avoid getting both hands dirty while opening the packaging, I'll use a paring knife to cut the packaging, and then my 'dirty' hand to unwrap it. I can then grab salt with my 'clean' hand. If I'm going to be using a spice blend, I'll loosen the lid ahead of time, so I can do it one handed. If I forgot, for the containers with large lids (that aren't flip-top and easily opened one-handed), I can put it between my arm and side to hold it while I remove the lid.
I don't tend to use just black pepper at this stage -- if I did, I'd either wash my hand, pre-grind some and sprinkle it on like the salt, or use tongs so I'd never get either hand dirty. (I always use tongs when grilling, as I'll need them at the grill, and I need two clean hands to open the door while holding the plate of meat).
I can then put the meat in the pan seasoned-side down, and then season the other side. (if grilling, I'll season both sides first, so I'm not trying to throw salt at the ones in the back without burning myself).
But just as likely is that I'll marinade the meat -- put it in a zip-top bag, wash hands, then add in the spices, oil, acid, herbs, whatever garlic qualifies as, etc. And then wash up, seal the bag, throw it in the fridge and wait 'til it's time to cook. I then use tongs to grab them out and put them on a plate w/ paper towels to dry off the surface, and then cook them.