Pan fry only - thanks. Flames ruin the steak. No EVOO either - I tried it...not unless frying the steak. Put pan (preferably cast iron skillet) up to "darn hot" - nothing else on it. Tamp paper towel on steak - to dry it off. Apply rub. Slap steak onto hot skillet. Let sit until Maillard reactions give nice brown layer onto one side...then flip over. Let Maillard reactions do their work on the next side. BTW, as you already know, thin sliced steak is for the birds...thick only - too hard to get a nice brown on the steak without overcooking the inside, if the steak is too thin.