From Greg Atkinson

Oregon blue cheese from the Rogue River Creamery is one of the original artisanal cheeses of North America. It’s been made in virtually the same way at the same facility for half a century. Rib-eye steaks from Niman Ranch or Oregon Country Beef are the perfect match.

Makes 2 generous servings

2 sustainably raised rib-eye steaks, 12 ounces each

1 tablespoon cracked peppercorns

2 teaspoons kosher salt

2 tablespoons organic unsalted butter

2 large organic shallots, peeled and thinly sliced

1/2 cup port wine

4 ounces Rogue River blue cheese

1 bunch watercress, trimmed, rinsed, and shaken dry

1. Preheat the oven to 225°F and warm 2 large steak plates. Press the steaks with the cracked pepper and salt. Melt the butter in a large frying pan over medium-high heat. When it is sizzling and beginning to brown, cook the steaks, turning once, until both sides are well browned, about 8 minutes altogether.

2. Use tongs or a fork to transfer the steaks to the warm plates. Toss the shallots in the butter left behind in the pan, and sauté until soft, about 2 minutes. Pour in the port wine and turn the heat to high. Take the steaks from the oven and put a large chunk of the blue-veined cheese on top of each steak. Divide the bunch of watercress evenly beween the 2 plates, arranging it attractively beside the steaks.

3. When the wine has boiled down to about half its original volume, after about 2 minutes, pour the reduced sauce, shallots and all, over the blue cheese-topped steaks. Serve immediately.

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Greg Atkinson is author of West Coast Cooking and lives on Bainbridge Island, Washington.
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