You will now want to lightly season the steak. Typically we are talking about a good coarsely ground black pepper and a coarse sea or Kosher salt. The oil is going to hold these seasonings in place and if you choose to make a sauce in the pan later you will have the extra flavors.
Apart from salt and pepper many restaurants throw on some dried parsley or other herbs. You can put on anything you like, but go lightly. We want to maximize the flavor of the steak, not the seasonings.
If nothing else you need the salt to react with the surface of the meat and give you the right flavor.
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