Season the steaks with salt. Heat the oil in a skillet over medium-high heat. Sear the steaks 2 minutes per side, until nicely browned and still rare in the middle. (Cook longer if you like your steaks more well-done). Remove from the skillet and set aside. Drain all but 1 tsp. of fat from the skillet. Add shallots and garlic; cook 1 minute. Add port and reduce by half. Add the remaining ingredients and cook until slightly thickened. Return the steaks to the pan. Cook 2-3 minutes more, turning once, until the steaks are heated through, then serve.

Recipe Options: Other tender beef steaks, such tenderloin, rib eye, or top sirloin, could be used instead strip loin. For a less sweet sauce, use red wine instead of port. If you don't have thyme, use rosemary instead.