What's the best way to improve taste by spicing up venison steaks (in a healthy way) without adding salt?

To get a tasty (medium cooked) venison steak, do you think it is best to cook the steak 'hot & fast' or 'slow at a low temperature?' I am referring to steak cooked in a pan on the stove top.

Hot and fast. Keep it rare or med Rare. Taste goes away with toughness. Imo. Slow and low and long for pull apart roasts

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What about tenderizers? In my effort to maximize tenderness, I'm pondering looking to see if there's some sort of meat tenderizer spice/additive on the market

You can sprinkle tenderizer on steaks and let them marinate for a bit before cooking. My dad does this. I am not a huge fan of the texture but it still needs to be seared but rare. I have been leaving my venison in larger chunks when processing and I cook them whole and cut the steaks after cooking and resting. Really easy to get internal temp of 120. Perfect every time. Salt and pepper is all I use on my steaks. If I were watching sodium intake, I’d just use less salt and more pepper…