For the Port Wine Reduction:
Canola oil
! shallot, diced
1/4 c. white mushrooms, sliced
1 T. cracked black peppercorns
3 tsp. sugar
2 c. dry red wine
1 c. ruby port
3/4 c. beef stock
1 sprig of thyme
1 bay leaf
1/2 c. blackberries or blueberries
For the Steak:
1 2 lb. bone-in rib eye steak, 1-3/4-2 inches thick
salt and pepper
1 T. butter
Canola oil
good blue cheese
Make the Port Wine Reduction: In a heavy bottom saucepan, heat a few tablespoons of oil. Add the shallot, mushrooms and peppercorns. Reduce the heat and sweat the vegetables until brown bits form on the bottom of the pan. Add the sugar. Add the red wine and the port to deglaze the pan, scraping the brown bits off the bottom of the pan. Simmer the liquid until it reduces to about 1/2. Around 40 minutes. Add the stock and simmer for an additional 15 minutes.
Transfer the stock to a glass bowl. Add the thyme and bay leaf, cover loosely with plastic wrap and allow to steep for an hour.
Strain through a wire mesh into the saucepan and set aside.
Make the steaks: Bring your beef to room temperature, pat dry and season both sides liberally with salt & pepper.
Heat a drizzle of oil in a heavy oven-proof skillet. Add the steak. Cook for about 6 minutes until charred on one side.
Flip the steak. Add the pat of butter and when melted, spoon over the charred side of the beef. Cook for 2 minutes.
Place in a 400 degree oven until cooked through to desired doneness.
Remove from the oven and tent with foil. Allow to rest 10 minutes.
Meanwhile heat the sauce. Add the berries and cook for 1 minute.
Slice the steak off the bone. Cut against the grain in 1/2 inch slices. Serve with sauce and crumbled blue cheese.