I'm no great chef, but I am often complemented on my cooking.
All I do is add flavour to the meat. Something like Worchestershire sauce with corriander or garlic on red meat is very nice. Just make sure you cook the meat slowly, about half-flame on modern stoves. It makes it nice and tender. And don't forget to have vegetables and cereal (pasta, rice, cous-cous, ...) with it.
