In a dry skillet over medium heat, toast the fennel seeds until fragrant, about 2-3 minutes. Remove from heat and let cool slightly.

Once cooled, grind the fennel seeds in a spice grinder or mortar and pestle. In a small bowl, combine the ground fennel, chili flakes, salt, and pepper.

Pat the T-Bone steaks dry with paper towels. Rub the olive oil over both sides of the steaks. Generously coat the steaks with the fennel-chili mixture, pressing it into the meat.

Preheat a grill or cast-iron skillet over medium-high heat. Place the steaks on the grill or skillet and cook for 4-5 minutes on each side for medium-rare, or until desired doneness is reached. Use a meat thermometer for accuracy (130°F for medium-rare). Once cooked, remove the steaks from heat and let them rest for 5-10 minutes.

In a saucepan over medium heat, combine the cranberries, balsamic vinegar, brown sugar, and water. Bring to a simmer and cook for about 10-12 minutes, or until the cranberries burst and the mixture thickens slightly. Stir in the chopped rosemary and season with salt and pepper to taste.

Slice the T-Bone steaks and arrange them on plates. Drizzle the cranberry-balsamic reduction over the steaks. Garnish with additional rosemary if desired and serve immediately.