Rib Eye Steak with Berries and Blue Cheese

It was one of those days where it couldn't decide if it wanted to rain or not.  And, as well as one of those days I had that 'to-do' list that I wasn't sure I wanted to do or not.  I felt as though I needed an indulgence.  You know, that caution to the wind, who really cares, indulgence.  So I tossed the whole eating healthy out the window and did a great piece of beef.  I have a really good local butcher shop that I know the meat is local and well worth the time and expense to take advantage of a day to eat what I want.  Really if you aren't going to spoil yourself, who will?
Sauce.  You know you always hear about how important the sauce for a dish is. In this day and age where you can purchase just about everything in a jar, it seems pointless to take the time to create a sauce.  Well, I am here to tell you, it is well worth the time!  Oh my this sauce was fabulous.  The sweet flavor of the blueberries and the spicy element of the peppercorns, married with the crumbled blue cheese, took this steak to an entirely new level!  I will not lie, it was time consuming to create.  Without question a labor of love.  And, now that I have typed this and added the photos, I realize how long and somewhat complicated the process was (and oh yeah, WAY too many dishes to do!)

Rib Eye Steak with Berries and Blue Cheese
printable recipe

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.