Steak - Adorned vs. Unadorned

Had a couple of Wegman's strip steaks laying around. Tried out a new technique I read about in this month's Cook's Country to get a good crust on my steaks. Rather easy - 1/4 tsp each salt and cornstarch rubbed on each steak, then freeze for 30 minutes. This creates a dry exterior on the steak, which is very conducive for creating that awesome crust. Season with salt and pepper, grill over high heat 4-6 minutes per side, rest 5 and serve.

Verdict: Would definitely do this again, the steak came out nice and crusty on the outside and delicious and medium-rare on the inside.

Here's where I failed for the evening: tried out a recipe for blue cheese butter found in Cooks Illustrated. It's got everything I like in it: butter, blue cheese, shallots, parsley. However, in the end, the flavor was WAY to overpowering for my tastes, even with the little bit I used. Alas, not to be repeated.

It begs the question to be asked: what do you put on your steak? Discuss.