Any choice grade or above steak with bone on deserves either nothing, or what I do: Light Kosher salt, miniscule amount of granulated garlic, freshly cracked black pepper. Press into meat, a little EVOO to cover seasoning and a plastic wrap until cook on a charcoal grill. Reverse sear. Real garlic will burn to become bitter with a sear. 250-275 grate temp (indirect). 115* then over to coals for a sear. Heaven. The goal is to taste the beef.