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Originally Posted by The_Tick
I never put anything but salt and pepper on a good cut of meat. A filet, Porterhouse, Rib Eye and New York don't need anything.
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The Tick speaks wisdom and truth... As Grapevine would say "Good beef need not marinate."
I use Lawry's seasoned salt or Tony Chashire's seasoned salt in some cases but just good ol' salt & pepper works well too...