Season the steaks on both sides with salt and let them stand at room temperature for 30 minutes.
In a bowl, combine dry mustard, brown sugar, onion powder, garlic powder, ginger and pepper: smash and mix in anchoives;stir in water to form paste.
Spread the paste on both sides of the steaks and refrigerate for 2 hours or overnight.
Grill the steaks over moderate-high heat for about 3-5 minutes per side, until doneness desired. Let the steaks rest for 5 minutes before serving.