Hi everyone, and especially Carnivore!!
One of the best steaks I have ever eaten was in Lyons, in France - it was a fillet steak, done rare, with fresh thyme, basil, oregano, parsley, added only to the cooking juices, and then reduced with a little red wine - would have been a Cotes du Rhone. It was wonderful, and I have often done it since and it comes up good every time. I think that the pleasure of eating steak is primarily in the quality of the meat, and so long as you don't swamp it with excessive quantities of flavouring, you can put what you like on it, and it will still be good.