Remove the steak from the refrigerator about 30 minutes before cooking. Pat it dry with paper towels and season both sides with salt and pepper.
Heat a large cast iron skillet over medium-high heat. Add the olive oil. Once the oil is hot and shimmering, add the steak and sear until a deep golden crust forms, about 3–5 minutes per side, depending on the cut and thickness.
Reduce the heat to medium-low. Add the Challenge Salted Butter, smashed garlic, and thyme or rosemary to the skillet. Once the butter melts, carefully tilt the pan and spoon the hot butter over the steak for 1–2 minutes, until the steak is glossy and cooked to your liking.
Transfer the steak to a cutting board and let it rest for 8–10 minutes while you make the sauce.
Keep the skillet over medium heat. If there are any very dark or burnt bits, wipe those out, but leave the browned bits in the pan. Add 1 tablespoon Challenge Salted Butter and the shallot. Cook for 2–3 minutes, stirring often, until softened.
Add the fresh cherries and cook for 3–4 minutes, until they begin to soften and release some of their juices.
Add the aged balsamic vinegar, beef broth or water, Dijon mustard, thyme, and black pepper. Stir, scraping up the browned bits from the bottom of the pan.
Simmer for 5–7 minutes, until the cherries are juicy and the sauce has slightly reduced. Lightly mash some of the cherries with the back of a spoon, leaving plenty of texture.
Remove the skillet from the heat and stir in 1–2 tablespoons Challenge Salted Butter until the sauce is glossy. Taste and add salt only if needed.
Slice the steak against the grain and spoon the warm balsamic cherry butter sauce over the top.
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