Ingredients

• 1 (10-ounce) rib-eye steak
• 2 cloves garlic, sliced
• 6 sprigs fresh thyme sprigs, crushed
• 2 tablespoons olive oil
• Kosher salt
• Freshly ground black pepper
• Gorgonzola Cream Sauce, recipe follows
• Sauteed Spinach, recipe follows
• Matchstick Fries, recipe follows

Directions

Gorgonzola Cream Sauce:

2 tablespoons unsalted butter

2 tablespoons onions, finely diced

1 tablespoon fresh thyme leaves

1 tablespoon all-purpose flour

1 cup heavy cream

2 tablespoons sherry

1/2 to 1 cup Gorgonzola, Danish bleu, or Stilton cheese

Kosher salt

Freshly ground black pepper

In a small saucepan, melt the butter. Add the onions, and thyme, then whisk in the flour. Cook the flour for 1 minute. Add heavy cream and sherry, and continue to whisk. Bring the mixture to a simmer to allow flour to cook out. After cream simmers for about 2 minutes, add the cheese to melt. Season with salt and pepper.

Yield: about 2 cups

Sauteed Spinach:

2 tablespoons extra-virgin olive oil

2 garlic cloves, sliced

1 bunch fresh spinach, cleaned well

Kosher salt and freshly ground black pepper

Heat a skillet to almost smoking. Add the olive oil, garlic, and spinach. Saute quickly, turning the spinach over in the pan, season with the salt and pepper. When spinach is just wilted in the pan it is ready. Remove from the heat and serve.

Matchstick Fries:

Oil, for frying

2 white creamer potatoes, or Yukon golds, peeled, and juilienned

Kosher salt

Fill a deep pot halfway full with oil. Heat the oil to 350 degrees F. Carefully add the potatoes to the hot oil and fry for 1 minute. Drain and reserve.

When you are ready to serve the potatoes, make sure your oil is at 350 degrees F, and fry until crisp, and golden. Drain the fries on a paper towel and season with salt, to taste.