I'm using butter for pan fried beef; rib eye, t-bone, any cut that I think I can cram more flavor into an already flavorful steak. I have a small garden with sage, rosemary and Thyme, I try to incorporate those flavors carefully, they can be more potent than is useful if used in too much quantity.
I'm still partial to just salt and pepper on the better cuts though. The other herbs are perhaps distracting to the natural taste at times.
I also use fresh cut herbs on the coals of the barbecue, it gives whatever meat I'm grilling a subtle flavor profile.