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Obscene Amounts of Food Productions is proud to present…

Steak with Spaghetti in a Blue Cheese Sauce

To make this at home, you’ll need:

Some nice, thick steak. Spaghetti. Blue cheese, the stronger the better. Cream. Olive oil. Black pepper. Salt.

(I used quite a few other things, but they are totally optional.)

Let’s talk about the steak first. Brush them with a little oil, grind some pepper and some salt over and gently massage it in.

You need a warm place; I think it’s easiest to use an oven heated to about 60-70°C. While that preheats, you can let your steak sit in it for a few minutes to warm it to a friendly, just-above-room temperature. Meanwhile, start getting your pan (I have a conveniently griddled one; if you have too, I recommend it highly) super hot.

When it is, drop the steak in. Unless you’ve previously destroyed the bottom of your pan (i.e. are a student), the oil on the steak means you won’t need any more.

And that’s it. Leave the steak. Seriously, leave it alone. No pokin’, no turnin’, no nothin’. You only want to have to turn the meat once, when the bottom is fully cooked. This should take two to three minutes, give or take depending on whether you want it more well-done or rare.

Then, back in the oven with it. Let it rest for five minutes or so, to let the juices settle back into the meat. This resting period is key. Plan for it.

Cooking steak is all about the juices in the meat: do all that and the you should end up with a juicy steak that isn’t too chewy. Also, don’t ever try and fry too much steak at the same time. Unless you’ve previously developed a taste for dog food, trust me.

I’ve discovered my favourite side to steak is spaghetti in blue cheese sauce, because it keeps things saucy, isn’t too carb-heavy, and is a great excuse to eat blue cheese. It’s really easy, too.

Boil water, add a tiny spot of salt, drop spaghetti in.

Then mix together your blue cheese and cream until the consistency looks like an actual sauce. (I screwed it up in this instance, as you can see in the picture. Much too soggy, because I tried to mix cream cheese and milk as a substitute for cream, until I found actual cream in the fridge. These ingredients are acceptable additions, as is a spot of good-quality olive oil, but be careful with them, for God’s sake.) Give it a minute in the microwave, grind in some pepper, and that’s it.

When the spaghetti is ready, drain it and while it’s still wet with boiling water, drop it into the jug or whatever you used to make the sauce. Mix it all around, and serve.

(I served it with some oven-dried tomatoes, cut in half and brushed with a little oil/salt/pepper, and courgettes and brussel sprouts. The latter because I needed to hit my five-a-day and they were in our salad drawer.)

Enjoy.