For some cuts, like ribeyes, I go light with sea salt, fresh cracked black pepper, and a pad of butter, maybe some herbs like rosemary or cilantro..
For others, like sirloin, it just depends on the mood I'm in. Sometimes a rub, usually some sort of marinade. I always make my own, both rubs and marinades. I'd suggest googling some basic recipes for a base to make your own. And write down what you add, so you can recreate or tweak as needed..
Marinades and rubs are all about your flavor profile, much like cigars imo..