These are just my observations, but the way I prepare steak has changed over the years.
You can use a sauce during cooking, but if you do, go bold.
Steak tends to be the Black Hole of seasonings if you can't smell them.
Meaning, you won't get the flavor you expected, if you get any flavor at all.
This makes sense when you consider that steak is a very high density type of meat and solid fat. You need a lot of seasonings to break through that kind of density. Loud, obnoxious seasonings do well in this arena.
Marinades- Basically, don't waste you time.
A steak picks up more flavor just dry aging in the fridge.
Dry, "grill" type seasonings work best. In north America, "Montreal dry seasoning" has become very popular. Its a very basic seasoning, lots of ground black pepper, garlic, salt, and dried citrus peel (usually lemon or orange). The citrus adds a strong flavor but it also gives your nose something to work on.
Likewise, "mesquite" pepper blends work wonders.
Cooking- When I see folks drop a large, thick steak on a charcoal grill I shake my head because 90% of the time its going to wind up under cooked or burned to a crisp.
Charcoal grills are notoriously hard to regulate and should be saved for smaller thinner cuts of meat.
What I've found to work best is:
Start with a hot, oiled fry pan. Add basic dry seasonings to the steak at this time. When the oil in the pan begins to smoke, drop the steak in and fry for approx. 8-10 minutes per side (don't forget the ends on thicker cuts). The whole idea of the frying pan is to sear the outside of the steak to keep the juices and rendered fats inside while it cooks.
Meanwhile, pre-heat your oven to 350-375 F (the cooler the oven, the thicker the steak). Transfer your steak to a standard cooking pan (or keep it in the frying pan if you're using cast iron) and bake/roast the beast for approx. 35 minutes (plus or minus 5 minutes or so depending on size and thickness). If you're thinking of adding something like KC-style (thick) BBQ sauce during cooking, wait for the final 10 minutes in the oven.
Allow the steak to "set" on a plate for several minutes before serving. If you're still figuring out cook times, slice the steak in half and check for clear juices. My biggest turn off is seeing someone dip a perfectly baked potato in a pool of raw blood.
For a side dish, I'll usually opt for a slice of bacon or a teaspoon of fresh ground horse radish plus a little salt and fresh pepper. For the rest of your dinner, keep it simple.
One of the best steaks I ever chewed on was at a family-run restaurant wayyyyyy up in Northern Maine. Big steak, decent size baked potato, and a small serving of green peas. It didn't
NEED anything else.