We found a "wet" rub marinade and love how it flavors steak. But, watching a recent cooking show Chef Michael said you should not "rub" your steak but rather sprinkle your seasonings on and let them rest. Can you please explain to me why rub is suppose to be sprinkled? 
I would consider adding some soft brown sugar. The molasses content should increase the stickiness and thickness of the sauce overall. You may want to reduce the amount of white sugar to compensate. 