1 cup aged sherry vinegar |
1/4 cup dijon mustard |
1/4 cup pureed piquillo pepper *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 |
canola oil |
*cook's note: piquillo peppers are available in jars or cans at specialty stores. to puree, simply drain and puree in a blender. |
