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1
In a medium skillet, fry the bacon over medium heat until lightly crisp, about 6 to 8 minutes.
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2
Remove the bacon with a slotted spoon, and pour off all but 1 tablespoon of the fat from the pan.
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3
Add the 1 tablespoon butter, the onion, 3 of the garlic cloves, 1/4 teaspoon salt and 1/2 teaspoon pepper to the pan.
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4
Saute the onion, stirring often, until it turns coppery brown and sweet, about 15 minutes.
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5
Add the tomato paste and ketchup and cook, stirring constantly, until caramelized, about 5 minutes.
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6
Stir in the paprika, and then add 1/2 cup water, the cherries, vermouth, cider, vinegar, brown sugar, Worcestershire sauce, juniper berries and bay leaves.
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7
Simmer until the sauce thickens and bubbles evenly, about 20 minutes.
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8
Let cool slightly.
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9
Discard the bay leaves.
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10
Puree the mixture in a food processor, and then push it through a fine-mesh sieve into a bowl.
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11
Season with the fish sauce and lime juice, and add more salt if necessary.
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12
(You can store the sauce in the refrigerator, tightly covered, for up to 2 weeks, or in the freezer for 6 months.)
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13
Preheat the oven to 375 degrees F.
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14
Heat two large cast-iron pans over high heat.
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15
Pour a coating of oil into each pan, and then wipe it out with a paper towel so that just a thin film remains.
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16
Season the steaks generously with salt and pepper.
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17
Add the steaks to the hot pans.
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18
Cook steadily, reducing the heat to medium-high if they threaten to burn, until the steaks caramelize deeply on the bottom, 3 to 4 minutes.
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19
Flip the steaks and cook for 3 minutes.
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20
Transfer the pans to the oven and roast the steaks for 3 to 5 minutes more, or until their internal temperature reaches 120 degrees F on an instant-read thermometer.
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21
(You want to have time to butter baste the steaks before they reach their final temperature.)
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22
Transfer the pans to the stovetop, off the heat.
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23
Divide the 3 tablespoons butter, the rosemary, and the remaining 4 garlic cloves between each pan.
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24
Using a large spoon, baste the steaks with the butter for a few minutes.
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25
The steaks are ready when they begin to feel firm when poked or reach 125 degrees F.
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26
Transfer the steaks to a platter and let them rest for at least 5 minutes.
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27
Serve with the steak sauce.
