Ok, for ground beef: hamburgers: very basic, salt and pepper

indian meatballs: 1lb ground beef, some cumin, garam masala, chopped garlic, chopped fresh cilantro and a little chili powder, form into balls, cook in a indian spiced tomato sauce, add fresh chopped coriander (cilantro) at the end

meatloaf: finely chop some crimini mushrooms, sautee with onions in lots of butter, salt and maybe garlic powder, let cool a bit, mix with ground beef and 2 cloves chopped garlic, lots of thyme, one large egg and a bit more salt. Bake until almost done then top with a tomato sauce made with crushed tomatoes, garlic and tarragon. Finish baking for 15 more min.

Jamie Olivers excellent lamb kabob recipe, which i make without the flatbread and without pistachios (i never have them) and is great with ground beef (but the sumac is an absolute must for this recipe) http://www.jamieoliver.com/recipes/lamb-recipes/grilled-lamb-kofta-kebabs-with-pistachio

For steaks, I like to make sure I get a bit of rosemary and thyme on them if I'm gonna grill em, cause the rosemary oil will offset some of the harmful compounds created by grilling

liver: love it with cooked with shallots and LOTs of chopped parsley.

my homemade southwestern-inspired harissa is pretty much the best thing on earth for a grilled flank steak. store bought harissa from tunesia will work well too. i just make mine with NM mild, ancho and chipotle mecco chillies instead of the traditional guajillo and de arbol chiles. lots of garlic, cumin, corriander and salt.

i also like garlic, lime juice, a touch o' honey, olive oil and cilantro to marinate flank.

for ground i use it all- whatever i have on hand.

im partial to smoked paprika, but i adore ras-el-hanout, too.

are we talking marinated, rubbed, or mixed in btw?

Black pepper is a staple for me. I use tons of it. :) I also use garlic and onion powder or mince onion and rub it on the steak/roast; mix it into the ground beef.

Good question.
One mustn't forget how to spice up life in all aspects.

A swiss fondue is on my list of things to buy. Raw strips of meat (veal or beef) accompanied by many tasty homemade sauces. The 'spice' is in dipping it in the broth yourself, cooking to your taste and dipping in your choice of sauce. A nice socializing mechanism for family or friends. My interest is to keep my "I want to do it" pre-schooler happy.

Oh, and the easter bunny brought her a long extractable fork. You see this spices up the dining experience. She can now reach across the table and serve herself without spilling things then shorten the fork and nibble. So engage all your senses...new funky fork, funny plate..sit on the floor, whatever. We would probably all be better off if we just remembered we were all kids once.

So, don't limit yourself to tantilzing ONLY your taste buds. But if you must, you might try veggies to add variety to your meat. Red peppers, leeks, friars beard, mushrooms, raisins.
Any one or combination of these in a reduction of red wine works nicely.

Or green pepper corns with coconut (or diary) cream, Balsamic vinegar with mustard seed. Green sauce (made from fresh parsley)

"alla pizzaiola" (aka pizza style) with diced tomatoes, garlic, cheese and basil. This last one is great when you really want to TASTE everything and can't decide between a nasty pizza or healthy steak.........a PIZZA STEAK (though acidic cheese and steak are not a great combo but still better than pizza dough)

I love this taco seasoning recipe from Mark's Daily Apple:

• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/4 teaspoon onion powder
• 1/4 teasoon garlic powder or minced garlic
• 1/2 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper