I'm from cattle country. If it's a good cut of meat salt, pepper, maybe a store bought rub of somekind. Simple dry stuff and we only cook it medium rare.
If it's a crappy cheaper cut I let is swim in cheap salad dressing, fish it out, coarse kosher salt and fresh ground black pepper it and then don't over cook it either. Oh and if it's tough I use a needler on it as Needto has spoken of.
I like a mix of black pepper, garlic powder, and a little cayenne pepper dusted on the meat about 3 hours before cooking. I like filet cooked rare, NY strip rare, and ribeye medium rare.