NY Strip Steak with Cranberry-Port Wine Reduction Sauce and Gorgonzola Cheese Crust

This past summer my husband and I were vacationing on Martha's Vineyard and had dinner at The Black Dog Tavern.  We both had their steak with cranberries and gorgonzola cheese and haven't stopped talking about it since.  Well it's the dead of winter and we can't go to the Vineyard to indulge on this delicious meal, so I decided that I needed to find a recipe and make it myself.  I found a recipe from Bon Appetit and adapted it a bit...for the record this is definitely a 'splurge night' type of dinner...but we all need one every now and then!!

Ingredients:
4 tablespoons (1/2 stick) butter
2 large garlic cloves, chopped
1 large shallot, chopped
1 cup canned beef broth
1 cup ruby Port Wine
1/4 cup dried cranberries


4 5-to 6-ounce NY strip (about 1 inch think)
1/2 cup crumbled Gorgonzola cheese


Preparation: 
Put cranberries in the Port Wine and let them soak while you chop your garlic and shallot.  Melt 2 tablespoons butter in saucepan over medium-high heat.  Add garlic and shallot, then 1 cup broth, Port Wine and cranberries.  

Boil liquid until it reduces down to about a 1/2 cup, about 15 min.  Set sauce aside.

Season steaks with salt and pepper.  Grill steaks to desired doneness, I recommend medium-rare.  Transfer steaks to a lined baking pan,  sprinkle steaks with Gorgonzola cheese and broil for a minute or two until the cheese is soft.  




Place the strips on each plate and spoon over sauce.

YUM!!

P.S. I served the steaks with my Domino Potatoes (recipe on my blog) and Asparagus sauteed with Balsamic Vinegar and a Key Lime Macadamia Nut Mustard. Mmmmmm.....