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1
For the sauce: In a saute pan, add the tomatoes, barbeque sauce, cranberry juice and celery seeds.
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2
Warm over medium-low heat to blend the flavors, about 5 minutes.
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3
Once warmed, remove from the heat, and the Worcestershire sauce and puree in a blender, with the vent removed, until smooth.
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4
Then return to the pan and bring to a simmer over medium-low heat.
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5
Once simmering, remove from the heat and whisk in some butter.
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6
Hold warm in the pan until serving.
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7
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.
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8
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.
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9
After caramelizing the onions, sprinkle the steaks with salt and pepper on both sides.
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10
Then add to the skillet and sear on both sides, 5 to 6 minutes.
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11
Once seared, remove the onions from the skillet and finish the steaks in the oven to desired temperature.
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12
They will be medium-rare to medium with oven cooking.
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13
Once the steaks are finished, sauce each plate with 1 to 2 ounces of sauce.
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14
Place steaks in center and finish with the onions.
