For steak lovers or purists like me and Fins, it's offensive to put all types of rubs, and marinades on a steak.  While we're eating it all we're thinking mid-chew is "why would somebody do this to a perfectly good cut of meat?".

If you don't want to use S&P.  You could use either Montreal or Chicago rub.  They're both dry rubs and they consist of mostly S&P and some garlic.

When you pull the steaks off the grill, put 2 pats of butter under them. Let the steaks sit a minimum of 5 minutes.  The butter in the dish will melt, as you plate the steaks you take some of the melted butter and drizzle it over the top of the steak.

Done.  Internal temp should be

130 rare
135-140 medium rare

Use good fresh salt and pepper.. Not the garbage that's been sitting in your cupboard for 8 months.