4-- beef should center steaks, cut 1 inch thick (about 8 ounces each)
1teaspoon cracked black pepper
1teaspoon minced garlic
2teaspoons vegetable oil
1/2cup ready-to-eat beef broth
1/4cup dry red wine
1/4cup crumbled Gorgonzola or blue cheese
Combine pepper and garlic; press evenly onto beef steaks. Heat oil in large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 12 to 15 minutes for medium rare (145F) to medium (160F) doneness, turning occasionally. Remove from skillet; keep warm.
Add broth and wine to skillet; increase heat to medium-high. Cook and stir 1 to 2 minutes or until brown bits attached to skillet are dissolved and sauce is reduced by half. Serve sauce over steaks. Sprinkle with cheese.