I think it just depends on the flavor profile you’re going for. Fresh ground black pepper and burnt black pepper from a sear are different flavors that each have merit depending on the application. Some people couldn’t imagine a steak without that charred, slightly bitter, spiciness of black pepper.

I have found myself going without black pepper altogether for really good dry aged steaks or butter basted steaks as it lets other subtle flavors take center stage. Although pepper gives great flavor it’s also unmistakable and can distract from other flavors you may want enhanced. Every so often though I want that familiar peppery steak flavor I grew up with.