Strip steaks with blue cheese pasta

Source: Phillip Harrison, West Jordan Ut.
Winner of Harmons' Choice Beef Recipe Contest

His steak and cheese pasta dish received the grand prize in Harmons' Choice Beef Recipe Contest. Harrison won $300 worth of Harmons' USDA Choice Angus Beef and a barbecue grill.


1 pound spaghetti
4 slices of bacon
4 (8-ounce) New York strip steaks
Coarse salt
Coarse pepper
5 tablespoons unsalted butter
2 tablespoons chopped fresh chives
4 garlic cloves, minced
2 tablespoons extra-virgin olive oil
2 shallots, finely chopped
2 tablespoons all-purpose flour
1 cup chicken stock or broth
1/2 cup heavy cream
8 ounces blue cheese crumbles
2 to 3 tablespoons chopped fresh sage

Put a large pot of salted water on the stove to boil. Add the spaghetti and cook al dente. Drain and keep warm.
While pasta is cooking, preheat the broiler to high. Arrange bacon on a slotted broiler pan and cook until crisp on both sides. Remove the bacon to a paper towel-lined plate to drain. When cool enough to handle, crumble set aside.
Season steaks with salt and pepper on both sides. Arrange steaks on the broiler pan.
Place under the broiler and leave the door ajar to limit flare-ups and smoke (unless your broiler doesn't operate with the door open).
Cook steaks 4 minutes on each side for medium rare or up to 7 minutes on each side for medium well.
Meanwhile, soften 4 tablespoons of the butter in the microwave on high for 15 seconds.
Mix in chives and half the minced garlic. Set aside.
Heat a large skillet over medium heat. Add olive oil and the remaining tablespoon of butter. When the butter melts into the olive oil, add remaining garlic and shallots; sauté 3 minutes, add flour and cook for a minute more.
Whisk in the stock, bring to a bubble for about 30 seconds, and then stir in cream. When cream starts to bubble, add blue cheese and sage and a few grinds of black pepper. Turn off the heat. Stir until the cheese melts.
Remove the steaks from the oven and let rest for 5 minutes. Spoon 1/4 of chive and garlic butter mixture on each steak to melt as it rests.
Toss warm pasta with blue cheese sauce until coated evenly. Season with salt and pepper if necessary. Garnish with bacon crumbles. Serve steak with pasta.
Makes 4 servings.