Seared Rib Eye, Tomato Pan Sauce
Serves: 6
Jonathan Flatley
1 January 1970
Based on User reviews:
50
Spice
45
Sweetness
51
Sourness
44
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Tomatoes (diced, canned)1 cup
Cranberry Juice1 tsp
Celery Seed2 tsps
Worcestershire Sauce1 cup
Grapeseed Oil1
SaltDirections:
1
For the sauce: In a saute pan, add the tomatoes, barbeque sauce, cranberry juice and celery seeds
2
Warm over medium-low heat to blend the flavors, about 5 minutes
3
Once warmed, remove from the heat, and the Worcestershire sauce and puree in a blender, with the vent removed, until smooth
4
Then return to the pan and bring to a simmer over medium-low heat
5
Once simmering, remove from the heat and whisk in some butter
6
Hold warm in the pan until serving
7
For the steaks: Preheat the oven to 400 degrees F
8
In a large skillet over medium-high heat, add the oil until hot, 2 to 3 minutes
9
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
10
After caramelizing the onions, sprinkle the steaks with salt and pepper on both sides
11
Then add to the skillet and sear on both sides, 5 to 6 minutes
12
Once seared, remove the onions from the skillet and finish the steaks in the oven to desired temperature
13
They will be medium-rare to medium with oven cooking
14
Once the steaks are finished, sauce each plate with 1 to 2 ounces of sauce
15
Place steaks in center and finish with the onions