Spanish Spice Rubbed Rib-eye with Sherry Vinegar Steak Sauce

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Sherry Vinegar Steak Sauce:

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

Steak:

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