Great rub for a steak, which I highly recommend, courtesy of Mario Batali. Secret though is to cook the steak over really high heat to get a great char and caramelization of the sugar on the outside of the steak. And remember the key to any steak...DO NOT CUT INTO IT UNTIL IT'S RESTED! So take it off the grill before it's done, put it on a plate, tent it with some aluminum foil and let it sit so that the juices spread throughout and finish cooking it.
For the rub, grind a 1/4 cup of dried porcini mushrooms into a powder, then mix together with 2 tbsp sugar, 1 tbsp each of red pepper flakes, fresh ground pepper, and salt, and four or five minced garlic cloves. Add enough oil to make it into a nice paste, and spread it on the steaks, wrap it in plastic and let it sit in the fridge for as long as you can, preferably overnight. Take that slab of meat out about an hour before you're ready to cook and let it get back up to room temperature. Fire up your grill and once hot, put the steak over the hottest part of it, and for an inch and half thick cut or so, let it cook on one side for five minutes, then flip and finish for another four. Don't worry about flare ups, I welcome them, and with the short amount of time you're cooking, it should give them a perfect char without burning the crap out of them. Let it rest ten to fifteen minutes before slicing and serving.
For the spinach, sauteed a little chopped onion in a couple of tablespoons of butter, then added a couple of tablespoons of flour and stirred and cooked to make a light roux before adding some half and half, frozen drained spinach and ground nutmeg.
It was good.
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