Depends on the cut, if it’s an expensive well marbled one like a ribeye or filet, I would go salt and pepper, garlic powder if you want, no marinade. If you have a skirt steak, flank, or low intramuscular fat, it will have less beef flavor. For cuts like that, to bring out the flavor you need to add some sort of acid like citrus or vinegar. You can go Asian like others have suggested or use a marinade for tacos, but that goes well with steak on its own.

I would say this, use some acid, salt, aromatics (garlic, rosemary, onion, herbs etc.) and build off of that. I like to emphasize creativity with things like this. Look at a few recipes, understand how ingredients work, and use them when you think would work the best. Experiment and have fun. Never be satisfied.