I make up various rubs for meat as we BBQ at least once a week, and I change from one to the others fairly often for variety.
A couple of weeks ago I ran out of a favourite and I just grabbed a prepared spice mix I had on hand (it cam from Trader Joe's so I expect Jenise was kind enough to get it for me).
It is a Georgian (as in the country in the Caucasus not the US state) and is a mix of crushed chilis, coriander, fenugreek, dried minced garlic, salt and marigold. It works very well indeed as a meat rub. I commend it to your attention as something worth trying (if you haven't already).
So tonight it is Ajika rubbed steak with a bottle of 2015 Michelle Philipon Maranges Vieilles Vignes, a Burgundy that should stand up well.