1 cup aged sherry vinegar
1/4 cup Dijon mustard
1/4 cup pureed piquillo peppers (see Cook's note)
1 tablespoon prepared horseradish, drained
2 tablespoons honey
2 tablespoons Worcestershire sauce
1 tablespoon molasses
Salt and freshly ground black pepper
3 tablespoons Spanish paprika
1 tablespoon cumin seeds, ground
1 tablespoon mustard seeds, ground
2 teaspoons fennel seeds, ground
2 teaspoon coarsely ground black pepper
2 teaspoons kosher salt
2 (16-ounce) boneless rib-eye
Piquillo peppers are available in jars or cans at specialty stores. To puree, simply drain and puree in a blender.
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