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