Seared Rib Eye, Tomato Pan Sauce

Ingredients

• 0.5 cup barbeque 
• 6 servings butter as needed
• 1 cup tomatoes diced canned
• 1 teaspoon celery seed 
• 0.3 cup 1/4 cup dried cranberry (juice sweetened if possible) 
• 0.3 cup grapeseed oil 
• 2 cups thinly onion halves yellow cut
• 48 ounce eye steaks 
• 1 teaspoon salt and pepper blend 
• 6 servings salt and pepper black freshly ground
• 2 teaspoons worcestershire sauce 

Equipment

• frying pan
• oven
• whisk
• blender
• wooden spoon

Directions

1. 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.
2. 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.
3. 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.
4. Place steaks in center and finish with the onions.