Salt and pepper always works for steak. But all sorts of additions can be interesting. Granulated onion, garlic, paprika, etc.
Whenever I have to make up a pseudo "rub" or seasoning on the fly, I start with one maybe two parts I know belong, then stare into the cabinet and consider what might come next. Give it a minute. Might smell one or two and ask, "would this work with what I've already picked out?" Same process when eyeing various liquids.
I typically don't do thick steaks but would imagine you might turn/rotate a little more, to help ensure even cooking. Standard or reverse sear is up to you, and your heat level available at the time.