Spanish Spice Rubbed Rib-Eye with Sherry Vinegar Steak Sauce

Ingredients

• 1 tablespoon ancho chili powder 
• 2  grilled bell peppers red peeled seeded drained chopped
• 0.5 teaspoon pepper black freshly ground
• 3 tablespoons dijon mustard 
• 1 tablespoon fennel seeds 
• 48 ounce filet mignon steaks boneless
• 1 teaspoon coarsely ground pepper black
• 2 tablespoons honey 
• 1 tablespoon horseradish prepared drained
• 1 teaspoon kosher salt 
• 2 teaspoons kosher salt 
• 1 tablespoon blackstrap molasses 
• 1 tablespoon mustard seeds 
• 4 servings olive oil 
• 3 tablespoons paprika spanish
• 4 servings salt and pepper black freshly ground
• 0.8 cup aged sherry vinegar 
• 2 teaspoons worcestershire sauce 

Equipment

• food processor
• bowl
• whisk
• blender
• grill
• aluminum foil
• cutting board

Directions

1. Place the peppers, vinegar, mustard, horseradish, honey, molasses, Worcestershire, salt and pepper in a food processor or blender and blend until smooth, watching for steak sauce consistency. Can be made 1 day in advance and refrigerated.
2. Whisk together the paprika, ancho chili powder, mustard, fennel, salt and pepper in a small bowl until combined.
3. Twenty minutes before grilling, remove the steaks from the refrigerator and let sit, covered at room temperature.
4. Preheat grill to high.
5. Brush the steaks on both sides with oil and season liberally with salt and black pepper. Rub 1 side of each steak with 1 tablespoon of the rub.
6. Place the steaks on the grill, rub-side down and let cook until golden brown and slightly charred, 3 to 4 minutes. Turn the steak over and continue grilling 4 to 5 minutes for medium-rare doneness (internal temperature 135 degrees F), medium doneness (140 degrees F), medium-well doneness (150 degrees F).
7. Remove the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.
8. Serve with the Sherry Vinegar Steak Sauce on the side.