Directions

1. For the marinade, in a small bowl combine beer, Worcestershire and brown sugar. Place steaks in a large resealable plastic bag; add marinade. Seal bag; refrigerate 4 hours, turning bag occasionally.
2. Remove steaks from marinade; reserve marinade. Pat steaks dry with paper towels; season with salt and pepper to taste. In a large cast iron skillet heat 1 tablespoon of the oil over medium heat about 1 minute or until hot. Place steaks in skillet; cook 4 to 5 minutes per side (145°F for medium-rare) or to desired doneness. Remove steaks from pan; tent with foil and let stand.
3. Meanwhile, for the sauce, add remaining 1 teaspoon oil plus shallot to skillet; cook and stir 1 to 2 minutes or until softened. Add reserved marinade. Increase heat to medium-high; cook and stir, scraping up browned bits. Add butter; cook 5 to 8 minutes or until reduced to desired consistency, stirring occasionally.
4. Top each steak with 1 tablespoon of the cheese (if desired). Spoon sauce over each steak, and serve.