This recipe makes a large batch of steak rub; you won't use it all on these two steaks, so save any leftovers in a resealable air-tight storage container.
Toast the ancho chiles in the oven until they start to get soft; remove the seeds and stems.
In a separate pan, toast the cumin over low heat.
Grind the chiles, cumin, anise, cinnamon sticks, espresso, chili powder, paprika, black pepper, and cayenne in a spice grinder until fine. Place in a bowl and stir in the salt; store in an air-tight container until ready to use.
Apply some rub to steaks. Heat some olive oil in a medium pan over medium-high heat. When the pan is hot add the steak and cook to desired doneness.