Season both sides of the strip steaks generously with salt and black pepper. Let them sit at room temperature for about 30 minutes.

In a large skillet, heat the olive oil over medium-high heat. Once hot, add the strip steaks and sear for about 3-4 minutes on each side until a golden brown crust forms. Remove the steaks from the skillet and set aside.

In the same skillet, add the sliced onions. Cook them over medium heat until they are soft and caramelized, about 8-10 minutes. Stir in the minced garlic and cook for an additional minute.

Pour in the pomegranate juice and balsamic vinegar, scraping up any browned bits from the bottom of the skillet. Add the fresh rosemary sprigs.

Return the seared strip steaks to the skillet, spooning some of the onion mixture over the top. Reduce the heat to low, cover the skillet, and let it simmer for about 15-20 minutes, or until the steaks reach your desired level of doneness.

Once the steaks are cooked, remove them from the skillet and let them rest for 5 minutes. While resting, strain the remaining liquid and onion mixture into a small saucepan. Add the beef bone broth and honey (if using), and simmer for about 5 minutes until slightly thickened.

Slice the rested strip steaks against the grain and serve topped with the pomegranate-balsamic glazed onions. Drizzle with the rich bone broth jus. Garnish with fresh pomegranate seeds and rosemary sprigs for a burst of color and flavor.