For the spice rub: Add spices to a small bowl, whisk to combine, and set aside.

For the barbecue sauce: Heat the oil over medium heat in a heavy-bottomed medium saucepan. Add the shallots and garlic and cook until soft, 3 to 4 minutes. Increase the heat to high, add the wine, and cook off the alcohol but save the flavor of the grape, approximately 5 minutes.

Add the ketchup, mustard, chipotle, brown sugar, paprika, ancho, cayenne, Worcestershire, vinegar, honey, and molasses and whisk to combine. Cook, stirring occasionally, for approximately 20 minutes until thickened.

Transfer the mixture to a food processor and purée until smooth, then season with salt and pepper to taste. Pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator, stored in a jar with a tight-fitting lid.

For the steaks: Remove the steaks from the refrigerator at least 30 minutes before cooking. Season the steaks with salt and pepper. Sprinkle the spice rub on one side only.

Heat the oil in a large cast-iron skillet over medium high heat until it begins to shimmer. Working in batches, place the steaks, spice-rub-side down, into the pan and sear until crust develops, about 4 minutes. Turn the steaks over and sear for an additional 4 minutes to develop crust on the second side. (Note: If the steaks are thicker than 1 inch, transfer them to a preheated 400° F oven to cook until done). Transfer the steaks to a plate and allow to rest.

When ready to serve, brush some of the barbecue sauce on top of the steak or serve on the side.