Spice-Crusted Steaks with Cherry Sauce Recipe

In a small bowl, combine cherries and wine; set aside. In a large resealable plastic bag, combine the pepper, brown sugar, garlic powder, paprika, coffee, salt, cinnamon, cumin and mustard. Add steaks, one at a time, and shake to coat. Cover and refrigerate for 30 minutes. Place oil in a 10-in. cast-iron skillet; tilt to coat bottom. Heat oil over medium-high heat; sear steaks for 2 minutes on each side. Bake, uncovered, at 350° for 15 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Remove steaks and keep warm. In the same skillet, saute shallot in butter until crisp-tender. Add broth and thyme. Bring to a boil; cook until liquid is reduced by half, about 8 minutes. Stir in cream; bring to a boil. Cook for 8 minutes or until thickened, stirring occasionally. Stir in the reserved cherry mixture. Serve sauce over steaks. Sprinkle with blue cheese if desired. Yield: 4 servings.