20 oz Rib-Eye Steaks Over Risotto with Tomato Onion Jam and Freshly Cracked Peppercorns

Wash and dry all produce. Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP. Halve tomatoes. Finely chop chives. Place peppercorns in a zip-close bag and pound using a mallet or heavy-bottomed pan until coarsely ground. Heat 1 TBSP butter and a drizzle of olive oil in a large pan over medium heat.