2 Tablespoons fresh oregano, chopped
2 teaspoons ground cumin
2 teaspoons paprika
2 rib eye steaks ( 3/4-inch thick)
1 Tablespoon olive oil
3/4 cup beef broth
2 teaspoons sherry wine vinegar
2 teaspoons honey
2 Tablespoons butter, chilled
salt and pepper to taste

Mix together the oregano, cumin and paprika in a small bowl.

Sprinkle both sides of steaks with salt and pepper, as well as the spice mixture, saving part of the spices for the sauce.

Heat oil in a large skillet over medium-high heat. Add steaks and cook to desired doneness. 4-5 minutes for medium-rare, 8-9 for medium.

Transfer steaks to platter and wrap in aluminum foil.

Meanwhile, combine the broth, vinegar, honey and remaining spices in the same skillet and bring to boil. Cook until slightly reduced, about 5 minutes.

Remove from heat and whisk in butter. Season with salt and pepper.

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