Place a large cast-iron skillet over medium-high heat with the oil. Season the steaks liberally with salt and pepper and sear in the skillet, turning once, until cooked to your desired doneness (about 6 minutes per side for medium). Let the cooked steaks rest on a plate for about 10 minutes before slicing.
While the steaks are cooking, in the bowl of a food processor combine the cranberries, honey, orange zest and juice, rosemary and ginger. Pulse the machine 15 to 20 times to coarsely chop and combine all of the ingredients. Season with salt and pepper. Reserve the cranberry sauce.
Serve the steaks by thinly slicing them against the grain and garnishing with the reserved cranberry sauce.
This sauce is incredibly flexible and can be adapted to whatever flavor profile you like. Instead of ginger-rosemary, try adding in chipotle in adobo with cilantro or even grapefruit with basil. I like to round out this meal with some steamed brown rice or - even better - roasted squash (it is fall after all).
Recipe courtesy of Patrick Decker