I would think so, too.
A light seasoning on the outside like garlic, S&P might not be out of line. But that’s me and I’m not a professional chef.
A light seasoning on the outside like garlic, S&P might not be out of line. But that’s me and I’m not a professional chef.
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You are doing it right. That’s why you get the good cut of beef, for its inherent flavor. You are just bringing it more into focus with a little light seasoning.
As others have said, a marinade with some acid in it is for tougher cuts, not the good stuff.