Allow the steaks to stand at room temperature for 20 to 30 minutes before grilling. Lightly brush or spray both sides of the steaks with the oil and then evenly coat with the rub, gently pressing the spices into the meat. Grill over Direct High heat until cooked to desired doneness, 8 to 10 minutes for medium-rare, turning once [if flare-ups occur, move the steaks temporarily over Indirect High heat]. Transfer the steaks to a work surface and let rest for 3 to 5 minutes before carving. Serve warm with the lime wedges, if desired.