all depends on the cut and what im trying to do with it.
we cook for a large gruop quite often so we to tritips or skirt/flank steak a lot.
for the tritip ill rub it with some oliveoil and minced garlic and then crust it with black pepper.
or ill do a rub of brown sugar, paprika, salt, black pepper, white pepper, mustard powder, onion powder and garlic powder
as far as actual marinades go, they are never the same for me and i dont ever measure, i just work with whats available, always use an acid or an enzyme, some sort of fruit juice, worcestershire, mustard, ketchup, tomato paste/puree/sauce, Italian dressing, booze (beer/whiskey/rum/tequilla) i mean you can use almost anything.
if im just doing a regular steak, just a little butter in a cast iron pan sprinkle with some garlic salt and fresh cracked black pepper right before i drop it in the pan. i like to cook up some onions/garlic/mushrooms with a about half a cup of red wine to go over the top of some smashed taters along with the steak