GIVE IT A BUTTER BATH
This feels like a cheat, but every restaurant does it, so what the hey. After your steak’s cooked, brown some butter in a cast-iron skillet, toss the chop in there to sear, and keep spooning the melted butter all over it. It’s a ridiculously underrated way to make any dish more complex in your mouth.
SPLASH ACID ON IT LIKE A BATMAN VILLAIN
Acids too early on can end up ineffectual, or worse, cook up to a metallic taste, in my opinion. But right before serving, a little lemon juice or apple cider vinegar is like a slap in the face to wake up lazy dishes. For a steak, a hearty splash of malt vinegar or red wine is an even better way to go.
UMAMI LOVES YOU
You pulled that steak off, let it rest, and it’s still not savory? You still have time before it cools to cover it with some blue cheese and/or toss mushrooms in a pan and pass off their umami as the steak’s own. Bonus: Those mushrooms are going to continue to release water, which might gussy up the steak if it’s too dry by nature or overcooking.