We had a large "steak" in the matter!

Last night we had steak. Something we both really appreciate. This was from a box of frozen steaks. The price was good... the steak was not. It was a decent thickness and reasonably marbled, enough to be juicy but not enough to be too fatty. I sprinkled it with some of the salt free steak seasoning that I had made and cooked it to just past rare. Now you will often hear chefs say that you must salt and pepper steaks well. But why? If the meat is of a good quality, shouldn't it have a great taste without salt to bring it alive? Tim figures that the steaks we had last night were exactly the reason that sauces like A1 were invented. He may be on to something... From now on I will only spend our hard earned red meat money at a proper butcher. And I think we will also run a comparison on organic steaks to see what the taste difference is. Can I really get away without covering it in salt? Stay tuned!