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
- Season the steaks with the garlic salt and lemon pepper.
- Melt the olive oil and butter in a heavy-bottomed stainless skillet: nothing deglazes as well and takes the heat.
- Sear the steaks and continue to cook them in the pan.
- When steaks are done, remove and cover with foil.
- Reduce the heat under the pan; add the port and deglaze the pan.
- Off the heat, drop in the Cambozola cut into small pieces.
- 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)