1. Melt butter in a skillet over medium heat. Add the onion, garlic and thyme.
Cook, stirring constantly, until onion is tender. Stir in the beef broth,
scraping any onion bits from the bottom of the pan, then stir in the Magnotta
Port (available at www.magnotta.com). Bring to a boil, and cook until the
mixture has reduced to about 1/2 cup. Set aside. This may also be made ahead of
time, and reheated.
2. Preheat the oven to 350°F (175°C). Heat oil in a cast-iron or oven-safe
skillet over high heat. Sear steaks quickly on both sides until brown, then
place the whole pan into the oven.
3. Roast steaks in the oven for about 15 minutes for medium rare (internal
temperature of 145°F - 63°C). Adjust this time to allow the steaks to finish
just below your desired doneness if medium is not what you prefer. Remove from
the oven, place on a baking sheet. Stir together the bread crumbs and blue
cheese. Top each steak with this mixture.
4. Preheat the oven's broiler. Place steaks under the preheated broiler until
the
cheese topping is browned and bubbly (3 to 4 minutes). Remove from the oven, and
let stand.
