I always rub steaks--even the straight grass-feds. I vary the rub based on the sides. Last night I did 4 huge filets mignons (they were on sale). Since I was doing a side/topping of sauteed mushrooms with a little cream, pureed roasted garlicand fresh thyme I rubbed with crushed green peppercorns, dry thyme, allspice, cinnamon, and nutmeg. The last three ingredients were in very small proportion to the others; those three work well with beef, the nutmeg is great with mushrooms and with fresh spinach (the other side, wilted in butter with garlic).
I salted the steaks first, then applied the rub--just a dusting--over the salt.