Denoting measurements by parts is a common way of measuring ingredients. For example, if a recipe called for 2 parts salt, and one part pepper, it means to use twice as much salt as pepper. Its just a way to get the proper proportions of ingredients, usually for things like dry rubs, marinades, and bar drinks.
Only so much of your dry rub will actually stick to the meat, so as long as you have the proper proportions in your rub mixture, your steak will have the right flavor.
If I could ask, what cuts of meat are you using? Also, could you elaborate on your cooking method? You said you're cooking in a pan, but are you simply pan-cooking to you desired doneness over low heat, or are you searing it first, and finishing in the oven?
is a favorite rub of mine by Bobby Flay. Note that it doesn't have to be done one ribeye steaks or on cuts of such a large size.