Ingredients:

• 1 red onion, thinly sliced
• 2 tsp olive oil, divided
• 1/3 cup New Deal Cascara Liqueur, plus more
• Kosher salt and freshly ground black pepper
• 1 boneless ribeye steak (look for one that’s about 1 lb)
• 2 TBSP unsalted butter

Method:

1. Preheat the oven to 350℉.
2. Season the steak generously with salt and pepper and allow to sit a room temperature for at least 20 minutes before cooking.
3. Add 1 tsp olive oil to a medium skillet set over medium heat. Add the onions and sauté until they are lightly browned and mostly softened, about 10 minutes.
4. Pour the Cascara Liqueur into the pan, reduce the heat to medium-low, and allow the onions to cook until they are very soft and jammy, about 10 minutes.
5. While the onions cook, set a cast iron pan over medium-high heat and allow to preheat for about 5 minutes then add 1 tsp olive oil.
6. Add the steak to the pan and allow to cook on the first side until it’s well browned, about 5-7 minutes, before flipping and cooking until the other side is well browned, about another 4-6 minutes. Carefully transfer the cast iron pan to the oven and allow the steak to cook until desired doneness, about 5 minutes for medium. (And it’s totally acceptable to cut into the steak just a little to check for doneness; we’re not professionals here!).
7. Remove the pan from the oven, add the caramelized onions and butter to the pan. The butter will start to melt instantly with the residual heat of the pan. Add a little more Cascara Liqueur to the pan if desired (to make it more saucy). Baste the steak with the onions, butter, and pan juices.
8. Remove steak from the pan and allow to rest for 10 minutes before slicing and topping with caramelized onions to serve.