Pour off the liquid from the cherries, reserving ½ cup. Cut the cherries in quarters.

Brush both sides of the steaks with olive oil and sprinkle with the salt and pepper. Heat a large skillet over medium-high heat for 1 minute. Place the steaks in the hot skillet and let cook undisturbed for 3 - 4 minutes. Flip the steaks and cook for another 3 - 4 minutes (for medium rare). Remove the steaks from the skillet to a plate and cover with foil to keep warm.

Pour the balsamic vinegar into the hot skillet and stir to deglaze the pan. Add the ½ cup reserved cherry liquid, the beef stock, quartered cherries and the thyme. Raise heat to high and cook, uncovered, for 8 – 10 minutes or until the liquid has reduced to the consistency of light syrup. Stir in any juices that have accumulated from the steaks.

Serve the steaks with the cherry sauce on top and sprinkle on the crumbled Gorgonzola.