Fat man, I have an awesome tip for you.
When you cook steak, fastidiously salt it immediately before putting it in a smoking oiled pan.
Cook to your preference, but when your done and letting it rest, cover the top with coarse black pepper- ONLY THE TOP AND ALL OF THE TOP!
Once, you're done, cut a piece off and let that pepper taste indulge the juicy flavours.
The French call it "steak au poivre" which means "steak with pepper." I tried this the first time and I'm never going back to the salt and pepper before cooking. Pepper goes at the end, and it has to be coarse. Oh my god, I've never cooked a steak that good before in my life!