I grill 2 steaks nearly every week & been doing that for a decade or more. Tried a lot of things & it's always back to the salt, pepper & garlic. Fine ground sea salt now, course ground gets me in trouble. Now using coarse ground garlic salt, I wasn't getting satisfaction with some granulated garlic I have. A hot fire usually burns off pepper but fresh ground leaves a better effect. I do admit to light smear of worchestershire on both sides to help spices stick.
Rock on with the store bought premix, but nearly everyone of them starts with salt, garlic & pepper. Some don't even go much further other than adding tenderizers bromelain or papain powder & MSG.
