> Try to cook a slab of meat without adding anything to it,
> even salt, and see how it tastes.
Let's take the advice of an avowed non-meat-eater on this subject, shall we?
One of the best things you can do with any fine specimen of meat is get out of its way. The chemical transformation that occurs when trapped fat is heated and when surface sugars are carmelized can create some of the most interesting flavors I've ever had. Most of what is considered "the best steak" out there is a combination of breeding, raising, and ageing: the "cooking" involved is best if it is minimal; it's only mediocre meat that requires it's flavor to be masked or enhanced. The ultimate expression of this concept can be found in the Raw Food Movement, but sashimi and tartare have long histories of deliciousness.
We get it: you don't like the taste of meat. But don't try to convince those of us who disagree, because you just look like a doof when you try.
/jordan