Point Reyes Farmstead Cheese Company2 (10-12oz) rib-eye steaks
1 tablespoon olive oil
2/3 cup Port of your choice
2/3 cup Cabernet Sauvignon (we like the Two Old Dogs Cabernet Sauvignon – use what you will be drinking with dinner)
2 tablespoons balsamic vinegar
1 cup chicken broth
4 tablespoons (4 oz.) Original Blue Cheese crumbles
Place steaks in a shallow dish. Rub with olive oil and season with salt & pepper. Let stand at room temperature for at least an hour.
Combine Port, Cabernet Sauvignon and vinegar in a skillet and reduce down until syrupy. Add chicken broth and continue to cook by half. Transfer to a bowl and set aside.
Heat skillet over medium-high heat, add steaks and cook until desired doneness. Transfer steaks to a serving plate, and tent loosely with foil to keep them warm (they will continue to cook).
Add wine reduction to the skillet; stir scraping all the browned bits of steak from the pan into the sauce. Whisk in cheese crumbles until smooth. Pour over steak and serve with Cabernet Sauvignon.
