Spice blends have a tendency to burn and can fall off during cooking. In this recipe, we got around the burning issue by continually flipping the steaks, thus ensuring that each side of the steaks was exposed to the heat in short intervals. And by not patting the steaks dry before applying the spice blend (as most recipes call for), we let the moisture from the meat act as a glue to help the spices stick. For even more insurance, we used a fork to flip the steaks, rather than tongs or a spatula, to keep the spice crust in place.