From Patricia in California:
Family Favorite Rub (Slightly Spicy)
Makes enough rub for 4 to 6 steaks

1/4 C. Coarse/Kosher Salt
1/4 C. Dark Brown Sugar, packed
1/4 C. Paprika
3 T. Ground Pepper (from whole peppercorns)
1 T. Garlic Powder
1 T. Poppy Seeds
1 T. Dried Onion Flakes
1 tsp. Cayenne Pepper

Combine all ingredients in a jar or airtight plastic container with lid.
Stir well before using; coat both sides of your favorite steak and
grill or broil steaks to desired doneness. Leftover will keep well
for several weeks in refrigerator.

From Chris in Iowa
Rub Me All Over
Makes enough for 12 steaks

3 T. Sweet Paprika
1 T. Cayenne Pepper
1 T. Onion Powder
2 T. Garlic Powder
2 T. Sea Salt
2 T. Freshly Ground White Pepper
2 tsp. Dried Oregano
2 tsp. Dried Thyme
Combine all ingredients; store in an airtight container.  Rub generously on
your favorite steak 2 hours prior to grilling as desired.

Latin Rub for Steak
Makes enough for 4-12 ounce steaks

4 Steaks (10-12 ounces each; about 1″ thick)
1/2 c. Cumin Powder
1/2 c. Chili Powder
4 T. Ground Coriander
2 T. Cayenne Powder
4 T. Black Pepper
2 T. Cinnamon
2 T. Brown Sugar
1 T. Salt
1 T. Garlic Powder (not Garlic Salt)
1/4 c. Vegetable Oil
1 Lime, cut into quarters

Remove steaks from refrigerator to bring to room temperature.  Meanwhile, start your grill.  While the grill is heating up, mix well all the ingredients listed, except vegetable oil and lime, in a small bowl.  When the grill is ready, rub steaks on both sides with the vegetable oil, then dredge in the rub mix.  Place the prepared steaks on the grill; for medium rare doneness, grill about
4 minutes on each side.  Remove steaks to serving plate and garnish with lime wedge.