Just like a dry sponge absorbs water, meat will (to an extent) absorb liquid as it cools. So, instead of flavoring your steak before you cook it (or in the pan while it cooks), you can simply flavor the cutting board with seasoning, citrus, herbs, butter — anything you'd like.
Rest the steak on the board, then slice it thin and toss it in its own juices and your flavorings.
The meat will suck everything up and deliver the goodness TO YOUR BELLY.