I'm the same way, and I'm sure most are. In my opinion, no matter what cut you are cooking, if you cook it just right, you don't really need seasonings to make it shine, the meat shines on it's own. Some things are easier to nail, with either a wider range of "success", or a simple guaranteed formula to achieve success. These are the cuts most people regularly season simply, like steaks, chops, etc. Other cuts that are tougher to get just right get seasoned heavily in case they are not quite "just right".
I could be wrong though. But that's my theory of the moment, and I'm sticking to it.
for now at least.