I love experimenting with all kids of rub recipes on BBQ. I love what all the herbs and spices can do for the meat.
But, when it comes to steaks, I go 180-degrees in the opposite direction. It's funny how that works, and I think many of the brethren are the same.
When I splurge for some USDA Prime ribeyes from Costco, I can't MAKE myself put any more than sea salt and fresh ground pepper on it. And, don't even THINK about putting any kind of sauce on that prime beef.
I plan to do some experimenting on cheaper steaks -- namely, flat-iron steak. I need to open my mind up a little in that regard. But, someone would probably have to point a gun at my head to make me put a rub on a USDA Prime steak.
I must be beef-bi-polar.