Steak With a Side Blue Cheese Pasta Sauce by Rachael Ray

Recipe by ChefRed
READY IN: 20mins




  • Put a large pot of water on the stove to bring to a boil for pasta.
  • Preheat broiler to high with rack on top shelf.
  • Preheat medium skillet over medium-high heat.
  • Add chopped bacon and cook until crisp.
  • Salt water for pasta and add spaghetti to the pot.
  • Cook to al dente, with a bite to it.
  • Season the steaks with salt and pepper on both sides and arrange on slotted broiler pan.
  • Remove bacon to paper towel lined plate with a slotted spoon and drain off most of the fat, return pan to heat and reduce heat to medium.
  • Add extra-virgin olive oil, 2 turns of the pan and 1 tablespoon butter.
  • When butter melts into extra-virgin olive oil, add in 2 cloves garlic and the shallots, sauté for 3 minutes.
  • Arrange steaks on the broiler pan.
  • Place under broiler - leave door to oven cracked ajar to limit flare ups and smoke.
  • Cook 4 minutes on each side for medium rare, up to 5 to 6 minutes on each side for medium well doneness.
  • To the garlic and shallots, add in flour and cook a minute more.
  • Whisk in stock, bring to a bubble, about 30 seconds then stir in the cream.
  • When cream comes to a bubble, add in blue cheese and sage and a few grinds of black pepper.
  • Stir until cheese melts.
  • Reduce heat to lowest setting.
  • Soften 4 tablespoons butter in microwave on high for 15 seconds.
  • Mix in chives and 2 cloves minced garlic and reserve.
  • Remove steaks from oven and let rest 5 minutes.
  • Place 1/4 of the chive and garlic butter mixture on each steak to melt down over the meat as they rest.
  • Drain pasta and toss with sauce to coat and combine evenly.
  • Taste to adjust seasoning.
  • Serve steaks with pasta alongside.
  • Scatter the arugula and bacon bits across the top of the pasta.