Holy Salt! I decided to just blindly follow this recipe, and I ruined a very fine piece of steak. Each bite was like a bit of pure salt. Looking back at the salt to number of steaks ratio, I don't know why I just followed what was suggested, but should I use this rub again, which I may, I will only use a half table spoon of salt instead of the 3 listed. If not for the salt, all else seems great.
The rub was great, caramelized really well, and the flavor was excellent.
This is a great rub, tho I lower the kosher salt to 1 T. Also, 1 day of refrigeration is enough for us. Thanks for posting, ninja.