R.M.P Marotta Long Island

https://www.tastingtable.com/1208458/the-1-ingredient-dry-rub-to-for-perfect-crust-on-a-steak/

One of the most desirable characteristics of a well-cooked steak is a good crust on the meat. With thicker-cut steaks like a filet mignon, or a ribeye, it’s particularly appetizing to have a nice crust on the outside juxtaposed against the tender inside of the steak. If you’re working with a thinner steak like a skirt steak, the crispier edges pair well with the tender inside of the meat. 

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