Servings: Serves 6
- 2 cups cranberries , fresh or defrosted
- 1 cup diced white onion (about 1 large onion)
- 2 cloves garlic , sliced
- 1 cup packed light brown sugar
- 1 cup red wine vinegar
- 2 cups dark ale or lager beer
- 1 cup Worcestershire sauce
- 1/3 cup soy sauce
- 6 (12 ounces each) boneless choice rib eye steaks
- Kosher salt and freshly ground black pepper
- 3 Tbsp. olive oil
Active time: 2 hours
Total time: 2 1/2 hours
To make 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.
Working 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.
To make steak: Remove 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° oven for 10 to 20 minutes; meanwhile, repeat cooking process with remaining oil and steaks.
To serve: Place steaks on plates, and spoon sauce on the side.