WalnutCrest wrote:When is the last time you had a CAB steak that wasn't covered in sauce, pepper, bacon, mushrooms, etc?
It's been my experience when eating out that steak flavor is almost nonexistent, but the tenderness is (generally) quite good. So, the flavor had to be added with marinades, etc.
In prehistory, salts, herbs and spices were put on food to preserve it and to conceal the taste and odor of spoilage. Foods were not refrigerated. Early man was a hunter/gatherer. The food he carried spoiled. In order to make it edible, he covered it with salt, herbs and spices that he found to preserve it and make it more palatable.
As time passed, the value of salt, spices and herbs increased. They increased to the point that salt, spices and herbs were on par with gold and coin. Trade routes sprang up dedicated to the movement of spices, salt and herbs.
WalnutCrest makes an interesting point. Even with refrigeration, we still adhere to the practice of seasoning. It is part of our culture.