Seared Rib Eye, Tomato Pan Sauce
- 1 cup diced tomatoes, canned
- 1/2 cup barbeque of choice, catsup based
- 1/4 cup cranberry juice
- 1 teaspoon celery seed
- 2 teaspoons Worcestershire sauce
- Butter, as needed
- 1/4 cup grapeseed oil
- 2 cups thinly cut yellow onion halves
- 1 teaspoon salt and pepper blend
- Six 8 to 10-ounce rib eye steaks
- Salt and freshly ground black pepper
For the sauce: In a saute pan, add the tomatoes, barbeque sauce, cranberry juice and celery seeds. Warm over medium-low heat to blend the flavors, about 5 minutes. Once warmed, remove from the heat, and the Worcestershire sauce and puree in a blender, with the vent removed, until smooth. Then return to the pan and bring to a simmer over medium-low heat. Once simmering, remove from the heat and whisk in some butter. Hold warm in the pan until serving.
For the steaks: Preheat the oven to 400 degrees F. In a large skillet over medium-high heat, add the oil until hot, 2 to 3 minutes. Then add the onions and seasoning blend, stirring with a wooden spoon until the onions are translucent and slightly browned on the edges, 8 to 10 minutes. After caramelizing the onions, sprinkle the steaks with salt and pepper on both sides. Then add to the skillet and sear on both sides, 5 to 6 minutes.
Once seared, remove the onions from the skillet and finish the steaks in the oven to desired temperature. They will be medium-rare to medium with oven cooking. Once the steaks are finished, sauce each plate with 1 to 2 ounces of sauce. Place steaks in center and finish with the onions.
Recipe courtesy Robert Irvine's eat! Robert Irvine's nosh, All rights reserved 2011
Recipe courtesy of Guy Fieri
Recipe courtesy of Robert Irvine