Spanish Spice Rubbed Rib-eye with Sherry Vinegar Steak Sauce

Ingredients

• 4 servings canola oil 
• 1 tablespoon cumin seeds 
• 0.3 cup dijon mustard 
• 2 teaspoons fennel seeds 
• 2 teaspoon coarsely ground pepper black
• 2 tablespoons honey 
• 1 tablespoon horseradish prepared drained
• 2 teaspoons kosher salt 
• 1 tablespoon blackstrap molasses 
• 1 tablespoon mustard seeds 
• 3 tablespoons paprika spanish
• 0.3 cup piquillo peppers pureed (see Cook's note)
• 32 ounce rib-eye boneless
• 4 servings salt and pepper black freshly ground
• 1 cup aged sherry vinegar 
• 2 tablespoons worcestershire sauce 

Equipment

• bowl
• whisk
• grill

Directions

1. Whisk together and let sit for at least 30 minutes.
2. Preheat grill to high.
3. Combine spices in a bowl. Season the steaks on both sides with more salt and pepper. Rub 1 side of each steak with the rub and drizzle with oil.
4. Place on the grill rub side down and grill until slightly charred and a crust has formed, 2 to 3 minutes. Turn the steak over and continue grilling to medium-rare doneness.
5. Remove from grill and let rest 5 minutes.
6. Serve with steak sauce on the side.