Ingredients

Here are the following ingredients:

• 1 tbsp (15 mL) butter
• 1 large clove garlic, crushed or minced
• 1 cup (250 mL) beef broth
• ½ cup (125 mL) port
• ¼ cup (60 mL) pear nectar
• 2 tbsp (30 mL) dried cherries
• 1 medium pear, firm but ripe, peeled, cored and cut in half
• 1 Beef Rib Eye Grilling Steak, 1 inch (2.5 cm) thick (about 10 oz/300 g)
• ½ tsp (2 mL) coarsely ground pepper
• Vegetable oil
• 2 tbsp (30 mL) crumbled blue cheese

Shopping List

Here are the following shopping items to buy:

• Butter
• 1 large clove garlic
• Beef broth
• Port
• Pear nectar
• Dried cherries
• 1 medium pear
• 1 Beef Rib Eye Grilling Steak, 1 inch (2.5 cm) thick (about 10 oz/300 g)
• Ground pepper
• Vegetable oil
• Crumbled blue cheese

Method

Follow these cooking methods/directions:

1. Melt butter over medium heat in skillet; add garlic and cook, stirring, for 1 minute, until softened. Add broth, port, pear nectar and cherries; bring to boil. Reduce heat to medium and add pear halves, cut side down. Cover and cook for 10 to 15 minutes, until tender, turning and basting occasionally. Remove pears and set aside. Reduce heat to low and boil gently, stirring occasionally, for 12 to 15 minutes, until sauce is syrupy and reduced to about ⅓ cup (75 mL). Cover and keep warm.

2. Meanwhile, pat steak dry with paper towel. Season all over with pepper. In a second lightly oiled skillet, heat over medium-high; pan-fry steak for 10 to 12 minutes for 1 inch (2.5 cm) thick steak, turning twice or more, for medium-rare 145°F (63°C) at the least. Transfer to a plate and let rest for 5 minutes.

3. Return skillet used to cook steak to medium heat. Add port mixture to the pan, scraping up any brown bits from the bottom of the skillet.

4. Cut steak into 2 portions and serve both with sauce, poached pear slices and top with crumbled blue cheese.