Un-Be-Freakin'-Lievable Steaks With Port and Cambozola Glaze

• 2 rib eye steaks, trimmed
• garlic salt
• lemon pepper
• 1 tablespoon butter
• 1 tablespoon olive oil
• 14 cup port wine
• 2 ounces cambozola cheese

1. Season the steaks with the garlic salt and lemon pepper.
2. Melt the olive oil and butter in a heavy-bottomed stainless skillet: nothing deglazes as well and takes the heat.
3. Sear the steaks and continue to cook them in the pan.
4. When steaks are done, remove and cover with foil.
5. Reduce the heat under the pan; add the port and deglaze the pan.
6. Off the heat, drop in the Cambozola cut into small pieces.
7. Whisk until melted; pour over the plated steaks.

garlic, lemon pepper, butter, olive oil, port wine, cambozola cheese

Taken from www.food.com/recipe/un-be-freakin-lievable-steaks-with-port-and-cambozola-glaze-321274 (may not work)