STEAK WITH A SIDE BLUE CHEESE PASTA SAUCE BY RACHAEL RAY

Steps:

• 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.