Rub steak seasoning onto both sides of the steaks and generously season with salt.
Preheat a grill or grill pan on medium heat.
Cook steaks on a grill or grill pan on both sides, flipping once, until the desired temperature is reached. (see below in notes) (use a thermometer, cooking time will vary based on desired temperature of the steak) Place the steak on a plate to rest for about 3 minutes before serving.
Heat the oil in a saute pan on medium heat. Saute the shallots until soft, about 2 - 3 minutes. Pour in the cabernet wine, tomato paste, and cherries. Bring to a simmer, add in the butter, and simmer until the liquid reduces in volume and has a syrup consistency then remove from heat. If needed use the broth to thin out the sauce. Season with salt and pepper to taste.
Spoon the sauce over the steak, garnish with crumbled goat cheese and serve with buttered dinner rolls.