Mix the first five ingredients in a spice grinder. Place the spice mix on a large plate.
Dredge each steak, pressing the porcini mixture into the flesh on both sides.
Reserve any porcini rub that didn’t adhere to the steaks.
Wrap the steaks tightly in plastic and refrigerate for 4-8 hours.
Take the steaks out of the refrigerator 30 minutes prior to cooking.
Remove the plastic wrap and use the reserved porcini rub to re-coat the steaks.
Let them sit and come to room temperature.
Heat a cast iron pan over high. When hot, sprinkle the pan with salt - about 1/2 teaspoon.
Season the steaks with additional salt and pepper, then add to the skillet.
Cook the steaks for several minutes each side, until done to your liking.
I seared them 4 minutes on the first side, and 3 for the second. Allow the steaks to rest for a few minutes after coming out of the pan.
Slice the steaks and serve with some arugula, with olive oil, and a squeeze of lemon over all.