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1
Put a large pot of water on the stove to boil for the pasta.
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2
Preheat the broiler to high.
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3
Arrange the bacon on a slotted broiler pan and cook until crisp on both sides.
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4
Season the steaks with salt and pepper on both sides.
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5
Remove the bacon to a plate lined with a paper towel.
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6
Arrange the steaks on the broiler pan.
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7
Place under the broiler and leave the oven door ajar to limit flare-ups and smoke.
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8
(Note that some broilers wont go on with the door open.)
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9
Cook for 4 minutes on each side for medium rare, up to 7 minutes on each side for medium well.
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10
Soften 4 tablespoons of the butter in the microwave on High for 15 seconds.
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11
Mix in the chives and half of the minced garlic and reserve.
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12
Salt the water for the pasta and add the spaghetti to the pot.
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13
Cook al dente, with a bite to it.
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14
Heat a large skillet over medium heat.
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15
Add the EVOO and the remaining tablespoon of butter.
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16
When the butter melts into the EVOO, add the remaining garlic and the shallots, saute for 3 minutes, add the flour and cook for a minute more.
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17
Whisk in the stock, bring to a bubble for about 30 seconds, then stir in the cream.
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18
When the cream comes to a bubble, add the blue cheese and sage and a few grinds of black pepper.
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19
Turn off the heat.
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20
Stir until the cheese melts.
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21
Remove the steaks from the oven and let rest for 5 minutes.
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22
Spoon one fourth of the chive and garlic butter on each steak to melt down over the meat as they rest.
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23
Drain the pasta and toss with the blue cheese sauce to coat and combine evenly, then taste to adjust the seasoning.
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24
Chop and crumble the cooked bacon.
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25
Serve the steaks with heaping portions of blue cheese pasta alongside.
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26
Top the pasta with the shredded arugula and bacon crumbles to mix in as you eat.
