Once rested, I slice the steak on a board and season well with flaky sea salt (Maldon or equivalent) and coarse black pepper.
I always slice steaks before plating them up. The main reason being I have usually done 2-3 different types… almost always a ribeye then either a sirloin, rump or a piece of bavette.
If we are cooking for other people, a piece of lamb or pork completes the trio perfectly. I then make a platter on a chopping board to create a carnivorous centrepiece for people round the table to help themselves to. Some people like to have a whole steak on a plate, so do whatever you prefer, and most importantly ENJOY!