Really really good! I'm mainly a salt and pepper guy when it comes to beef and especially steaks. Carne crosta is the only exception to my rule. Since all Oakridge rubs hardy have any salt in them I do a moderate coat of salt, pepper then the rub as the last layer. Key with Carne Crosta is the sear to release the oils in the coffee granules. Fire has to be hot enough but not an inferno where you're going to burn the coffee and have bitter tasting steak. Don't want to complicate it because it's not but give an idea on what to expect. Flavor is off the hook.
