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1
Preheat oven 400 F.
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2
Generously season the steaks with good quality salt, preferably Maldon salt, and freshly cracked black pepper, coating on all sides of the steaks.
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3
Heat olive oil in a cast iron pan over a medium high heat until it is just starting to smoke.
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4
Sear the two steaks on all sides and turn the heat down to medium as the pan will hold quite a bit of heat.
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5
Only turn the steaks over when it is deep brown and moves easily without a hint of sticking.
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6
Take the steaks out of the pan and place them on a baking sheet.
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7
Turn the heat off from under the cast iron pan.
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8
Put the steaks in the oven and cook for approximately 5 minutes for medium rare.
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9
Use a meat thermometer to monitor how well done the steaks are, and cook to your liking.
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10
Put a tablespoon of butter in the still hot cast iron pan and add the sliced garlic.
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11
Let the garlic cook gently while the steak continues to cook in the oven.
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12
When the steak reaches your desired doneness, remove pan from oven, set them on a plate on the counter and cover tightly with foil.
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13
Turn the heat back on under the cast iron pan and pour in the port and red wine.
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14
Use a wooden spatula to scrape up any cooked bits from the bottom of the pan.
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15
Add the preserved cherries and some of the juice from the jar.
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16
Cook until the sauce begins to take on a syrupy consistency.
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17
Plate up the steaks with desired side dishes and top with goat cheese.
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18
Drizzle the sauce with the cherries on and around the steaks.
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19
Serve and enjoy.
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20
Note: I preserve my own sour cherries in a simple syrup but I have seen jars of sour cherries at the grocery store in the specialty/ethic food aisle.
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21
Ive also seen them at the gourmet grocery store.
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22
If you cant find them, you could also use frozen sour cherries.
