no shit. it's a stupid comment. i was a professional cook for a while, as was the wasband -- considered a 'chef' in fact working for a restaurant that, at the time, billed itself as an upstate "windows on the world". he was sent to all the finer restaurants in the area, people who'd been trained at the finer european schools, where they, in turn, trained him at his boss's request.
the idea that cooks in finer restaurants -- even in the 80s and 90s -- put seasoning on meat is ridiculous. the whole point, especially for cuts of beef, is that it doesn't need any seasoning at all. not even salt. the ideal, for a chef, is to be able to cook a steak properly without seasoning because those seasonings are thought to ruin the flavor.
I, personally, don't use salt at all b/c of genetic heart disease. i don't put salt on anything. i had to learn to do it in the catering biz, because potato dishes taste like crap without it.... I'd eat it without salt, but most people wouldn't is what i mean.
and then there's shrimp, lobster, crab, scallops, clams, oyster... yum. who needs butter?
salmon? whether sashimi or broiled? who the hell needs any seasoning. I don't even like chicken with seasoning, myself. cook me up some chicken breast, just plain, and i'm fine with that.
i was going to drag out some cookbooks, to show exactly what i mean -- the recipes never call for seasoning aa porterhouse, filet mignon, or even chicken breast. there might be a sauce, but the point is to marry the flavors, not smother them. it's when the meats are of a 'lesser' cut is when flavoring comes in and, even then, it's not so much that they have no flavor, it is that the seasonings are used to tenderize. Certain less cuts of beef, for example, are very flavorful.
the problem, for most people, is that they poke the crap out of the meat while cooking it. poking means that all the juice runs out, drying out the cut, and making it tougher. No poking!