If it were me... some garlic salt, and some mesquite chips in the fire... slow cooked.
The better the meat and cooking technique... the less seasoning necessary.
That's the way I do them! Sear the thick steaks over mesquite flames each side a few minutes, then set off into indirect heat for about an hour (or however long is necessary) while keeping the smoke going.
I always get thick cuts now, whether steaks or pork chops.
I've also taken to using a digital thermometer nowadays for nearly everything except ribs. Especially for chicken and pork chops. Had too many overcooked bird pieces trying to be sure it' done. A thermometer is helpful to prevent overcooking so the meat stays moist & tender.
I always have a tough time with thick steaks, getting the middle just right. I always use the resistance method (poking the meat with my finger and the harder it is the more done it is. If you touch your middle finger to your thumb, it should feel just like the meaty part of you hand close to your thumb for a perfect medium.) I just dont think this applies to steaks over 1 1/4 inches thick. I dont want to puncture the meat with a thermometer. Any ideas? what method do you guys use?
"If you've eliminated all other possibilities whatever remains must be the truth."