I think the best approach for seasoning would be to keep it simple with salt and pepper and maybe a little garlic powder. The cut of beef really determines how much you need to work with it. For a thicker piece you want to let it sit at room temperature for about thirty minutes before you start cooking. That helps it cook more evenly. I usually pat it dry first to get a nice crust. Then I season right before it goes into the pan. You don't need to overthink it. The quality of the meat does most of the work for you.

As for the timing, I would give it about four to five minutes per side depending on how hot your pan is and how you like it finished. Let it rest for a few minutes afterwards so the juices settle back into the meat. That step matters more than people realize.

I have been meaning to ask about the timeline for the garden beds. I was thinking we could start preparing the soil this weekend if the weather holds. The forecast looks reasonable so far. We would need to turn the compost and add some organic matter to get the beds ready for planting. I have a good source for starter plants if you want to go that route instead of seeds. Seeds work fine but they take a bit longer to establish. For tomatoes I always prefer starts. For carrots and beans seeds are the way to go.

Let me know what you think about the layout too. I was considering adding a third bed along the fence line to maximize the space. It would give us room for peppers and herbs which always do well in that spot. We could also put in a few cucumber trellises if you are interested. The soil test came back neutral which is good. We just need to add a little nitrogen and the beds should be ready to go.