Do the steak how you want (kosher salt, pepper, medium rare u2013 natch) Pictured is a 12oz rib eye, I started cooking it right after I squished the potatoes and it had time. Donu2019t start the sauce til the potatoes have been boiling for a bit.
Lay out the potatoes in a 10u2033 skillet, the skillet shouldnu2019t be super crowded, Add the rosemary, thyme, chicken broth, olive oil, 1 tbsp butter and kosher salt, heat on high to bring to boil
Add the garlic, cover, but not completely and reduce to medium. Let simmer for 20 mins or until potatoes can be easily punctured with a fork
Remove skillet from heat and use a mallet or wooden spoon to lightly press each potatoe so the skin cracks and it sort of looks like a babybel cheese
If there isnu2019t still about 1/3 of the liquid left in the pan, add more broth til there is. Return pan to heat and turn up to high, brown the bottoms of the potatoes- about 12 mins
Melt in the other 1 tbsp of butter and flip the potatoes, fry til brown- about 5 mins
Melt butter in a pot, then add onions, sprinkle with salt and sautee on medium-high, about 7 u2013 8 minutes
Add cream and bring to a boil
Add worcestershire sauce, salt and pepper, stir to combine.
Slowly stir in blue cheese chunks, tasting as you go, remember the flavour will intensify the longer the sauce reduces.
Toss the asparagus in the oil, vinegar and salt, then grill to your liking (I did about 4-5 mins per side, the time it took my steak to rest)