I have tried a variety spices to season a steak over the years. from none to S&P only. no shortage of chef's good advice out there, and utube, and tv cooking shows. many like to use some course salt on the meat, and pepper then grill it. for a while I used to use a course kosher salt/grinder and then McCormick's Montreal Steak Seasoning. but, usually made me thirsty... lol... a bit after the meal. so cut out the salt, and use the Montreal. it has plenty! using no oil, I sprinkle it on one side only. use back of a spoon to 'spread it around and in' and let it go to room temp 20/30 mins while grill heats up if going to gas grill. often do. that long frying oil pan on my grill is on my Broilmaster. have had it for almost 40 years. still one heck of a great grill! I really like the flavoring the Montreal gives the meat. worth a try, imo...
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and my preferred method on my Broilmaster... on wood, etc is dif. but on my Broilmaster, hot clean oiled grate, one goes the meat and then I cover it with a pce of tin foil. and let it both grill and roast. speeds up cooking time. typical steak 4-6 mins. then turn it, and recover. depending on other meats, if... and how the first 4-6 mins went... couple mins on other side covered, then depending... turn off grill. go about things for dinner. few mins. and let it semi rest in the heat to finish. always med-rare for typical 1- 1/2" cut. if in cast iron pan inside no tin foil cover, splatter screen only and a square of paper towel to help absorb splatter's.
the results are ideal, imo...
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it was quite reddish rusty when I first got it... might put over to 450f and let it sit in there for hour or so. maybe when I am 'home alone!' lol... 
