Strip Steaks with a Side of Blue Cheese Spaghetti

Total Time:
25 min
Prep:
5 min
Inactive:
5 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 4 slices bacon, chopped into 1-inch pieces
  • Salt
  • 1 pound spaghetti
  • 4 (8-ounce) NY strip steaks
  • Ground black pepper
  • 2 tablespoons extra-virgin olive oil, 2 turns of the pan
  • 5 tablespoons butter, divided
  • 4 cloves garlic, minced, divided
  • 2 shallots, finely chopped
  • 2 tablespoons all-purpose flour
  • 1 cup chicken stock
  • 1/4 to 1/3 cup cream or half-and-half, eyeball it
  • 8 ounces blue cheese crumbles
  • 2 to 3 tablespoons chopped sage leaves
  • 2 tablespoons chives, chopped, a palm full
  • 2 cups arugula, a small bunch, cleaned, trimmed and shredded
Directions
  • 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, saute 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.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    Not what you're looking for? Try:

    Saint Louis Pepper Steak