I like mine seasoned with ground black and red pepper and drizzled with worcestershire sauce. Topped with mushrooms sautéed in butter and garlic.
I sometimes coat the steak in cracked black pepper, both sides before cooking. I don't grind it except at the table. I think cracking releases the flavour better than grinding and is much quicker for the quantity i use.
I use worcestershire sauce for a chicken marinade, and sometimes in salad dressing but not on steak.