Steak With A Side Blue Cheese Pasta Sauce By Rachael Ray Recipes

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.

Steps:

• Leave the steaks on the counter, to take chill off, while the grill or grill pan heats up to medium-high. Coat the steaks with extra-virgin olive oil and grill seasoning.
• Heat 2 tablespoons, 2 turns of the pan, extra-virgin olive oil in a skillet over medium-high heat. Add the cubanelle peppers, the garlic and onions and cook until very tender, 10 to 12 minutes. Add a splash of hot pepper juice and the hot pepper rings and remove from the heat.
• Heat oven to 250 degrees F.
• While the peppers cook, put the steaks on the hot grill and cook 10 minutes for rare, 2 minutes longer for each level of desired doneness, turning once about midway during the cook time. Meanwhile heat up a sauce pot over medium heat and add the butter. When the butter has melted, whisk in the flour and stir for 1 minute. Whisk in the milk and season with salt, pepper and nutmeg, to taste. Thicken the sauce for a couple of minutes, then reduce the heat to low.
• When the steaks are cooked to desired doneness, remove them to a cutting board and let rest for 5 minutes. Thinly slice on an angle against the grain of the meat. While the meat rests, warm the bread in the oven. Stir the cheese into sauce.
• To serve, split the bread lengthwise and spread the steak slices evenly across the bottoms of the bread. Top the steak with the sauce and the peppers and onions. Cover with the bread tops and cut the ciabatta into 4 equal portions

Steps:

• Bring a large pot of water to a boil over high heat. Once boiling, salt the water. Add the pasta and cook until just shy of al dente, according to package directions.
• Heads up: you need to reserve about 1 cup of the starchy cooking water just before draining.
• While the pasta is cooking, put a large skillet over medium-high heat and add the extra-virgin olive oil. Add the anchovies and cook until they've melted into the oil, about 2 minutes. Reduce the heat to medium-low and add the garlic, stir 1 minute then add in Worcestershire. Shred the escarole and add several handfuls at a time, wilting the greens in the garlic oil. Dress the greens with lots of pepper and a little nutmeg, then squeeze the juice of 1 lemon over the pan. Add the reserved starchy cooking water to the eggs in a small bowl and beat together to temper them. Turn off the heat and add the drained pasta and the egg mixture. Stir to combine. Add half of the cheese and toss vigorously for 1 minute. Dress the pasta with a drizzle of extra-virgin olive oil and transfer to a serving dish. Pass the remaining cheese at the table.

Steps:

• While the pasta is boiling: Melt butter in sauce pan over med-low.
• Add onion and garlic saute about 5 minutes.
• Pour in half& half, let heat through.
• Wisk in blue and parmesan cheeses.
• Salt and pepper to taste.
• Sauce will thicken a bit upon standing.
• Toss with cooked pasta.

Steps:

• Combine all ingredients in a saucepan and heat on medium.
• Let thicken slightly and make sure cheeses are melted.
• Add fresh herbs, minced, of your choice-- in any amount you wish-- if desired.
• You may not want to add salt depending on the saltiness of your stock, but freshly ground pepper is nice.
• Use white pepper if you can find it.
• Serve over pasta or gnocchi.