THE MENU BROILING A STEAK

There are several things to know as background.

Steaks have flavor, but traditionally steaks, like other meat, are improved by additional flavor preparation and ingredients.

One method I use is marinade. I do not do marinades for steaks to tenderize but to flavor. This is very important. Commercial steak houses like Ruth's Chris have now lost this art entirely, if they ever had it.

Another traditional flavoring for all meats is diced or minced or sliced onion, not only in the marinade, but cooking onions with the meat, and cooking garlic or adding garlic butter or garlic oil near the end of cooking or after.

Mushrooms was also a traditional accompaniment which seems to have expired. 

Seldom does one see garlic toast nowadays.

Rosemary is a traditional roasting herb which can enhance steaks when the rosemary is used in moderation and not scorched by the broiling process.

These things are essential. Places like Ruth's Chris no longer even do these basic things.
If you fall back on steak sauces, you have fucked up.  Steak sauce is really something for hamburgers, or meatloaf, or hot dogs, or for bad steaks or pot roasts, or as an ingredient in barbecue sauces.