Preheat oven 400 degrees F.

Generously season the steaks with good salt, preferably Maldon salt, and freshly cracked black pepper on all sides of the steaks.

Heat olive oil in a cast iron pan over a medium high heat until it is just starting to smoke. Sear the two steaks on all sides and turn the heat down to medium as the pan will hold quite a bit of heat. Only turn the steaks over when it is deep brown and moves easily without a hint of sticking.

While that sears, slice the garlic thinly.

Take the steaks and place them on a baking sheet and turn the heat off from under the cast iron pan. Put the steaks in the oven and cook for approximately 5 minutes for medium rare. Use a meat thermometer to monitor how well done the steaks are.

Put a tablespoon of butter in the still hot cast iron pan and the sliced garlic.

Let the garlic cook gently while the steak continues to cook in the oven.

When the steak is to the desired doneness, set them on a plate on the counter and cover tightly with foil.

Turn the heat back on under the cast iron pan and pour in the port and red wine. Use a wooden spatula to get any cooked bits from the bottom of the pan. Add the preserved cherries and some of the juice from the jar. Cook until the sauce begins to take on a syrupy consistency.

Plate up the steaks with desired side dishes and top with goat cheese. Drizzle the sauce with the cherries on and around the steaks. Serve and enjoy.