Spanish Spice Rubbed Rib-eye with Sherry Vinegar Steak Sauce

Sherry Vinegar Steak Sauce:

250ml (1 cup) aged sherry vinegar

65ml (¼ cup) Dijon mustard

65ml (¼ cup) pureed piquillo pepper *see Cook's note

1 tbsp prepared horseradish, drained

2 tbsps honey

2 tbsps Worcestershire sauce

1 tbsp molasses

Salt and freshly ground black pepper

Steak:

3 tbsps Spanish paprika

1 tbsp cumin seeds, ground

1 tbsp mustard seeds, ground

2 tsps fennel seeds, ground

2 tsp coarsely ground black pepper

2 tsps salt

2 (455g (16 oz)) 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.