Ingredients
2 c. cranberries
1 c. diced white onion
2 clove garlic
1 c. packed light brown sugar
1 c. red wine vinegar
2 c. dark ale or lager beer
1 c. Worcestershire sauce
c. soy sauce
6 boneless choice rib eye steaks
kosher salt
Black pepper
3 tbsp. olive oil
Preparation
Step 1 Make the sauce: Combine all ingredients in a stainless steel saucepan and simmer over medium-low heat, stirring occasionally, until sauce has thickened and reduced slightly, about 1 hour.Step 2Working in batches, place sauce in a blender and process until smooth. Be careful to start blender at a low speed and allow steam to escape. Strain sauce through a fine mesh strainer and set aside. It will keep, covered, in the refrigerator up to 2 weeks.Step 3Make the steak: Remove meat from refrigerator 1 hour before cooking. Warm a large skillet over medium-high heat. Season steak with salt and pepper to taste. Working in batches, add 1 tablespoon oil to pan and sear 2 steaks until deep golden, about 5 minutes. When steak releases easily from pan, flip and continue cooking about 4 minutes more for medium rare. For first two batches, remove slightly early and finish cooking in a 350-degree F oven for 10 to 20 minutes; meanwhile, repeat cooking process with remaining oil and steaks.Step 4To serve: Place steaks on plates, and spoon sauce on the side.
