If a steak is rock solid it won't absorb any flavor of anything until it thaws as it cooks and by then you're done before the flavor is imparted. If you want to marinade or rub it thaw the steak first (preferably not in a microwave, they tend to start cooking that way) and then marinate it or whatever you choose. If you're just talking salt pepper and a little EVO then put it on a thawed steak right before you put it on the grill.
Of course a really good steak will require very little done to it at all.
For me a porterhouse with a little garlic EVO salt and pepper is perfection.
If you put steak sauce on that, its your preference, but also your loss.
(that and doneness are a whole different debate right up there with gas vs charcoal, but I couldn't help myself)