Came across this recipe for a 1000 year old marinade from the New York Times. description slightly altered
Time: About 20 minutes, plus marinating
1/2 bottle rich, full-bodied red wine, preferably Amarone
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.
1. In a large pot, boil sugar and wine. Simmer for 10 minutes and add cloves, nutmeg, cinnamon and orange zest. Cool
2. In a dish, marinate for a few hours up to a week in a refrigerator.
3. Cook in a hot skillet with salt and pepper for about 2 minutes each side.
Yield: 4 servings.