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1
Preheat the oven to 425 degrees F. Pierce the potatoes with a fork, then microwave until easily pierced but slightly firm in the center, about12 minutes.
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2
Brush with olive oil and bake directly on the oven rack until tender with crisp skins, about 10 minutes.
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3
Keep warm.
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4
Season the steak with salt and pepper and rub with 1 tablespoon olive oil.
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5
Mix the blue cheese, sour cream and herbs in a bowl.
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6
Heat a cast-iron skillet over medium-high heat.
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7
Sprinkle the skillet with 1/2 teaspoon salt and drizzle lightly with olive oil, then add the steak and weigh it down with a heavy skillet; cook until browned, 4 minutes.
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8
Flip the steak, replace the top skillet and brown the other side, 3 minutes.
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9
Reduce the heat to low, remove the top skillet and cook 1 to 4 more minutes for medium rare.
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10
Transfer to a plate to rest.
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11
Return the skillet to medium-high heat, add the shallot and port and boil until thickened, about 4 minutes.
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12
Stir in the broth and any juices from the steak and cook 5 minutes, then whisk in the butter.
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13
Split open the baked potatoes and top with the blue cheese mixture.
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14
Slice the steak; serve with the potatoes and sauce.
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15
Per serving: Calories 666; Fat 29 g (Saturated 14 g); Cholesterol 107 mg; Sodium 669 mg; Carbohydrate 45 g; Fiber 3 g; Protein 49 g
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16
Photograph by Christopher Testani
