Most important would be cooking the seak at room temp and not cold..
Salt is the ONLY true "seasoning" Salt as you wish, I always do before and after
Next most important thing for me apart from your preferred cut of steak would be cooking method.
For me, Charcoal with just a kiss of smoke, Literally 1 or 2 wood chips
I like my meat well done, Yes the meat is still fall apart soft when well done and cooked correctly.
My favorite cut would have to be a Tomahawk steak that's been cooked indirect till medium well. Then reversed seared till its nice and brown/crispy edged.
The biggest factor in a good steak, apart from sourcing good meat to begin with it AGE.
Fresh beef is rubbish so steaks. Get yourself a bar fridge and set the humidity right with a tray of salt or buy a humidifier.
Buy meat in Primal cuts only and age that bad boy for a couple months. Cut off the black shit and you will be amazed
When you pay $100+ in a top end restaurant its that's price because its been aged. You loose a bit of meat in the process but so worth it.