Depends on how good your steaks are and how you are cooking them.
I would for a thinner steak not be adverse to a bit of the sea salt, parsley and Tabasco.
Do you have access to lemons, or better limes? add a lime to that and you can get a bit more acid into things.
S&P always works, but I like to mix things up a bit myself.
Also get one of these, eventually
Microplane Meat Tenderizer
They work great at tenderizing poorer cuts of meat, and prepping meat before a marinate or a rub, and they look like some scary medieval torture implement. Plus you are nearly guaranteed to cut yourself at least once trying to clean it.