For anyone that does not think black pepper is flavorful, you should try this:

Take a steak. I like a Filet or NY Strip (Sirloin across the pond), because they are leaner cuts. The strip does have that delicious fat cap though! Any steak cut you want to eat will just about work with this.

I like to season my steaks by patting them dry with paper towels and then applying a healthy amount of coarse salt. Apply it from about 10 inches above the meat for even distribution. You will lose 25% of the salt that you sprinkle. Its okay. Do this to all sides of the meat and set it on a wire rack and tray. If you are grilling from start to finish, leave this on the counter for an hour to come up to room temp a bit, as cold meat will not cook as evenly. If you are going to reverse sear/sous vide, then place the meat into the fridge for at least 2 or 3 hours. I do my RS/SV seasoning in the morning, grilling seasoning right before cooking.

Once the steaks have been seasoned well, we can add our spices. Use another paper towel and dab the steaks again to remove excess moisture. A dry edge will form a deep, golden brown crust without causing a thick Grey band.

The next step is add enough of a high-smoke-temp oil so that the spices will stick. You dont need to drown the steak, just a nice shine is all you need. Now, apply coarse, fresh ground pepper ALL OVER the steak. You basically do not want to see the meat because its covered with peppercorns. Then you apply a coating of garlic POWDER all over the meat. Don't use garlic salt or you'll be a very salty boy when you eat it.

I like to reverse sear with a probe in the steak. Oven set to 250, I pull the steak around 125-130, meaning it should hit about 135 max. My wife likes steaks done a bit more than me, otherwise that would probably be 120-125 pulling. We hit the top end of medium rare/bottom end of medium, usually.

When the steak is almost done, I get the cast iron skillet up to around 400°. Once that is ready, it gets a bit of oil just to make sure we get a good browning on the sear, and then the steak goes in. 30 secs each side, and flip until its done, basically. You will slowly get the browning to build up, and its okay to move the meat around a bit after the first 30 sec on each side. You want all parts of the side of the meat to make contact with the pan surface at some point.

The only difference for the searing part is if you have a fat cap to render. Leave the fat cap down for like...2 minutes. It needs a good application of direct heat to properly render that down, and when you think of juicy meat, its usually because it has a lot of rendered fat.

And really, that is about it. All you need for a steak is Salt, Pepper, and Garlic. Everything else is just an accessory, and I think everyone should learn to cook a steak like this before they learn any other way, IMO. But I am biased, :).