In a large saucepan, combine the shallots, garlic, 1 cup of the wine, the vinegar, water, Worcestershire, ketchup, mustard, raisins, black pepper, chipotle pepper and sugar. Simmer for 20 minutes. Using an immersion blender, puree the sauce until smooth. Alternatively, transfer the sauce to a food processor and puree until smooth. Add the orange zest, orange juice and the remaining 1/4 cup wine. Strain the sauce through a fine-mesh sieve and season with salt.

In a small bowl, stir together the sea salt and wine. Spread the salt mixture out on a baking sheet and dry in a 250°F oven or in a dehydrator with a fine-mesh tray overnight. Store in a glass jar.

Bring the steak to room temperature. Season generously with kosher salt. 

Build a fire with barrel staves and/or hardwoord charcoal. Once the fire has burned down to red-hot embers, cook the steak to the desired doneness. 

Transfer to a cutting board and let rest for 10 minutes. Slice the steak against the grain. Sprinkle with Zinfandel salt and serve with Fritz-1 sauce.