Trim excess fat from steaks, rinse meat in cold water, and pat dry. Rest on counter until near room temperature. Massage with Ancho Chili and Toasted Spice Rub. Package in a resealable air-tight plastic bag and refrigerate overnight.
Remove steak from refrigeration, discard plastic bag and excess liquid. Rest at room temperature for 20-30 minutes.
Preheat grill to high heat. With grill lid remaining open, lay steaks over hottest grill grates and sear 5-6 minutes per side, then begin flipping and turning intermittently to beautifully char the exterior and prepare steaks to 125F internal temperature. Remove from heat and immediately rest over a cooling rack for 10 minutes.
To plate, slice the steak in 1/2" cuts across the grain and on a bias. Season additionally to taste and dress with a homemade heirloom tomato and wild strawberry salsa al fresco. Garnish with fresh herbs and serve.