1/2 bottle rich, full-bodied red wine (recommended: Amarone)
2 tablespoons sugar
6 whole cloves
1 teaspoon fresh orange zest
1/2 teaspoon grated nutmeg
1/2 teaspoon ground cinnamon
2 (8 to 12-ounce) rib-eye steaks, about 1/2-inch thick
Salt and freshly ground black pepper
Steps:
Combine wine and sugar in a large pot and bring to boil; lower heat and simmer for 10 minutes. Stir in cloves, orange zest, nutmeg, and cinnamon and remove pan from heat to cool. Put steaks in a large baking dish and pour marinade over them. Marinate steaks in refrigerator for at least several hours and up to 3 days.
Take steaks out of the marinade, season with salt and pepper, and cook them in a very hot skillet, about 2 minutes each side for medium rare.
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