Rib Eye Steaks with Pete's Barbecue Sauce

INGREDIENTS:

1 cup red wine vinegar
1/2 teaspoon dry mustard
1/4 teaspoon ground cloves
2 tablespoons vegetable oil, plus more for grilling
1/4 cup finely chopped onion
2 garlic cloves, minced
1 teaspoon cumin seeds
2 tablespoons light brown sugar
2 plum tomatoes, coarsely chopped
1 cup smoky barbecue sauce
1 teaspoon sambal oelek
Salt and freshly ground pepper
4 rib eye steaks on the bone, cut 3/4 inch thick (about 1 pound each)
Rosemary sprigs, for garnish

HOW TO MAKE THIS RECIPE:

1. In a medium saucepan, combine the vinegar, dry mustard and cloves and simmer over moderate heat until reduced by half, about 10 minutes. Transfer the vinegar to a heatproof bowl. Wipe out the saucepan.

2. Add the 2 tablespoons of oil to the saucepan, along with the onion, garlic and cumin. Cook over moderately low heat until the onion is softened and fragrant, about 5 minutes. Add the brown sugar and tomatoes and cook until softened, about 5 minutes. Add the reduced vinegar and the barbecue sauce and simmer until reduced to 2 cups, about 5 minutes. Transfer the sauce to a blender and puree until smooth. Add the sambal oelek and season with salt and pepper.

3. Light a grill or preheat a grill pan. Rub the steaks with oil and season generously with salt and pepper. Grill over moderately high heat, turning once, until the steaks are lightly charred and medium-rare, about 6 minutes total. Let the steaks rest for 5 minutes, then garnish with rosemary and serve with the barbecue sauce.

SUGGESTED PAIRING:
Barons Black Wattle Original Ale, laced with native Australian wattle seeds, is rich, creamy and big enough for these substantial steaks. A bold Shiraz would also be delicious.