Cabernet Sauvignon Steak & Blackberry Reduction

Ingredients

• 2ribeye steaks (10 oz each)
• 1 tbspkosher salt
• 1 tspblack pepper, cracked
• 2 tbspcanola oil
• 1 cupCabernet Sauvignon
• ½ cupblackberry preserves or jam
• 2 clovesgarlic, smashed
• 1 sprigfresh thyme
• 1 tbspbutter
• ½ tspvanilla extract
• ¼ tspcedar-smoked salt (optional)

Instructions

1. 1
   Season steaks generously with kosher salt and pepper on both sides; rest at room temperature 15 minutes.
2. 2
   Pre-heat heavy skillet over high heat until very hot; add canola oil and swirl to coat.
3. 3
   Sear steaks for 3–4 minutes per side for medium-rare; remove to a plate tenting with foil.
4. 4
   Reduce heat to medium, pour off excess fat; pour in Cabernet Sauvignon and blackberry preserves.
5. 5
   Scrape browned bits, add garlic and thyme; simmer until liquid reduces by half—about 5–6 minutes.
6. 6
   Stir in butter and vanilla extract; season to taste with smoked cedar salt and additional cracked pepper.
7. 7
   Slice steaks and arrange on platter; spoon warm cabernet-blackberry sauce over the top just before serving.