Steaks with Port Wine Sauce and Gorgonzola

Instructions

1. Heat oven to 400°F.
2. Combine dried cherries and wine in a small saucepan over medium-high heat. Bring to a boil, stirring constantly. Remove from the heat. Set aside.
3. Combine the brown sugar, pepper, garlic powder, cumin and salt in a small bowl; rub over steaks. Let stand for 30 minutes.
4. Warm olive oil in a large ovenproof or cast-iron skillet over medium-high heat. Add steaks; cook for 2-3 minutes on each side or until browned.
5. Bake steaks in the same pan for 18-22 minutes or until a thermometer inserted into meat reads 145°F. Transfer steaks to a serving platter; tent with aluminum foil. Let rest for at least 3 minutes.
6. Meanwhile, add broth to the same pan. Bring to a boil, stirring to loosen any browned bits from bottom of skillet. Cook for 4-5 minutes or until broth is reduced to 3/4 cup. Reduce heat to low. Gradually whisk in cream. Bring sauce just to a boil, stirring constantly. Cook and whisk for 3-4 minutes or until sauce is thickened.
7. Remove from the heat. Stir in reserved cherry mixture. Serve sauce over steaks. Sprinkle with gorgonzola.