Oh there isn't anything wrong with a little flavor enhancing spices. I got to using black truffle olive oil at Eddie's suggestion a few years ago and I swear you could put that shit on a cedar shake and it'd taste good. But just a couple drops. I also use Daddy Hinkles, but just a little, on my steak and it enhances the flavor of the meat just fine. Look for it in your store. Its every bit as good as Head Country. Get the 'original' which is just a hint of garlic. And a patty of garlic butter on a steak right off the grill when it's resting is out of this world. But the number one thing I've learned about cooking beef in the last year is to let the meat get to room temperature before you cook it. Makes a WORLD of difference.
Now I'm making myself hongry!

BKB