• 2 New York Strip Steaks (6 to 8 oz each), patted dry
• 1 tsp salt
• 1 tsp cracked pepper
• 2 tbsp vegetable oil
• 3 tbsp butter
• 2 small shallots, minced
• 1/4 cup red wine
• 1/2 cup beef stock
• 1 cup (4 oz) Wood River Creamery Smoked Cracked Peppercorn Cheddar Gruyere, shredded
• 1 tbsp chopped fresh parsley 

Season steaks with salt and pepper. Heat oil in a large cast-iron skillet set over medium-high heat; cook steaks for 2 to 3 minutes per side or until browned and evenly seared. Transfer to plate; tent with foil and let stand for 10 minutes.

Meanwhile, in the same skillet set over medium-low heat, add butter, swirling until melted. Add shallots; cook for 3 to 5 minutes or until tender and fragrant. Add wine, stirring to scrape up any brown bits; simmer for 3 to 5 minutes or until slightly reduced.

Add beef stock; cook for 8 to 10 minutes or until thickened and reduced by half. Remove from heat; stir in cheese until melted and smooth.

Slice steak diagonally across the grain. Spoon cheese sauce over top. Garnish with parsley.

Tip: To ensure even cooking, let steaks stand at room temperature for 20 minutes before cooking.