1/2 bottle rich, full-bodied red wine
2 tablespoons sugar
6 whole cloves
1/2 teaspoon grated nutmeg
1/2 teaspoon cinnamon
1 teaspoon orange zest
2 8-to-12-ounce rib-eye steaks, about 1/2-inch thick
Salt and pepper
Combine wine and sugar in a large pot and bring to boil; lower heat and simmer for 10 minutes. Stir in cloves, nutmeg, cinnamon and orange zest, 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 three 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. (You can grill or broil them if you prefer.) Slice the meat about 1/4-inch thick and serve.