2 Tbsps. Olive Oil
1/4 c. Shallot, finely diced
1 tsp. Crushed Garlic (in jar)
1tsp. Fresh thyme
1 c. Marchesi di Montecristo Nerello Del Bastardo Red Table Wine
1/4 . Red Wine Vinegar
1 Tbsp. butter, cold
2 Tbsp. Fresh Parsley, chopped
2 (3/4 lb each) NY Strip Steaks
salt/fresh ground black pepper, to taste
6 Tbsp. Crumbled Gorgozola (in tub)

1. Heat oil over medium heat in a skillet. Add shallots. Stir in garlic and thyme and cook for 1 minute or until shallots turn translucent. Add wine and bring to a boil. Let reduce down by half ( about 5-7 minutes) Add wine vinegar and let boil until mixture thickens (about 3-4 minutes). Remove from heat.

2. As sauce reduces, pat steaks dry with paper towels. Season well with salt and pepper on both sides. Heat a skillet over medium heat and add 1 Tbsp olive oil. Add steaks to hot skillet and cook until golden brown (aobut 4-5 minutes) Turn over and cook for another 3-4 minutes. Remove from skillet and let rest on a plate loosely covered (about 3-4 minutes)

3. Rewarm sauce and add juices from steak (after resting) Whisk in cold butter and parsley. Top steaks with gorgonzola and spoon sauce over top.