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1
Put a large pot of water on the stove to bring to a boil for pasta.
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2
Preheat broiler to high with rack on top shelf.
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3
Preheat medium skillet over medium-high heat.
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4
Add chopped bacon and cook until crisp.
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5
Salt water for pasta and add spaghetti to the pot.
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6
Cook to al dente, with a bite to it.
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7
Season the steaks with salt and pepper on both sides and arrange on slotted broiler pan.
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8
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.
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9
Add extra-virgin olive oil, 2 turns of the pan and 1 tablespoon butter.
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10
When butter melts into extra-virgin olive oil, add in 2 cloves garlic and the shallots, saute for 3 minutes.
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11
Arrange steaks on the broiler pan.
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12
Place under broiler - leave door to oven cracked ajar to limit flare ups and smoke.
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13
Cook 4 minutes on each side for medium rare, up to 5 to 6 minutes on each side for medium well doneness.
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14
To the garlic and shallots, add in flour and cook a minute more.
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15
Whisk in stock, bring to a bubble, about 30 seconds then stir in the cream.
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16
When cream comes to a bubble, add in blue cheese and sage and a few grinds of black pepper.
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17
Stir until cheese melts.
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18
Reduce heat to lowest setting.
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19
Soften 4 tablespoons butter in microwave on high for 15 seconds.
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20
Mix in chives and 2 cloves minced garlic and reserve.
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21
Remove steaks from oven and let rest 5 minutes.
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22
Place 1/4 of the chive and garlic butter mixture on each steak to melt down over the meat as they rest.
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23
Drain pasta and toss with sauce to coat and combine evenly.
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24
Taste to adjust seasoning.
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25
Serve steaks with pasta alongside.
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26
Scatter the arugula and bacon bits across the top of the pasta.
