Rib Eye Steaks with Pete's Barbecue Sauce

Ingredients

• 1 cup barbecue sauce 
• 1 teaspoon cumin seeds 
• 0.5 teaspoon ground mustard dry
• 2  garlic clove minced
• 0.3 teaspoon ground cloves 
• 2 tablespoons brown sugar light
• 0.3 cup onion finely chopped
• 2  plum tomatoes coarsely chopped
• 1 cup red wine vinegar 
• 45 servings rosemary for garnish
• 45 servings salt and pepper freshly ground
• 4 pound beef rib steak 
• 2 tablespoons vegetable oil plus more for grilling
• 1 teaspoon frangelico 
• 1 teaspoon frangelico 

Equipment

• bowl
• sauce pan
• blender
• grill
• grill pan

Directions

1. In a medium saucepan, combine the vinegar, dry mustard and cloves and simmer over moderate heat until reduced by half, about 10 minutes.
2. Transfer the vinegar to a heatproof bowl. Wipe out the saucepan.
3. Add the 2 tablespoons of oil to the saucepan, along with the onion, garlic and cumin. Cook over moderately low heat until the onion is softened and fragrant, about 5 minutes.
4. Add the brown sugar and tomatoes and cook until softened, about 5 minutes.
5. Add the reduced vinegar and the barbecue sauce and simmer until reduced to 2 cups, about 5 minutes.
6. Transfer the sauce to a blender and puree until smooth.
7. Add the sambal oelek and season with salt and pepper.
8. Light a grill or preheat a grill pan. Rub the steaks with oil and season generously with salt and pepper. Grill over moderately high heat, turning once, until the steaks are lightly charred and medium-rare, about 6 minutes total.
9. Let the steaks rest for 5 minutes, then garnish with rosemary and serve with the barbecue sauce.