Ingredients

4 servings

　　4 tablespoons extra-virgin olive oil (EVOO)

　　4 12-ounce New York strip steaks, 1 inch thick

　　Salt and freshly ground black pepper

　　Rock salt or pickling salt (available on spice aisle in boxes)

　　24 cherrystone clams (buy them scrubbed, split them, and loosen clam)

　　8 ounces (1 stick) butter, softened

　　2 garlic cloves, finely chopped

　　1/2 bunch arugula (AKA rocket lettuce), washed and finely chopped by hand or in the food processor

　　Several drops of hot sauce (2 teaspoons)

　　4 slices center-cut bacon (lean and thin), cut into 24 1-inch pieces

　　3 ounces Roquefort cheese, crumbled

　　1/4 small red onion, thinly sliced

　　3 tablespoons white wine vinegar

　　2 bunches watercress, trimmed of thick stems and torn into bite-size pieces

　　

Step 1

Preheat the oven to 500°F.

　　

Step 2

For the steaks, heat a large nonstick skillet over high heat or use 2 pans if necessary. Add 1 tablespoon of the EVOO to the pan. Season the steaks with salt and pepper. Place the steaks in the skillet and sear for 2 minutes on each side. Reduce heat to medium and cook the steaks 6 minutes longer for medium rare, 8 for medium to medium well. Remove the steaks to a warm plate to rest for 5 minutes. While the steaks are cooking, start the clams.

　　

Step 3

Pour rock salt into a shallow baking pan or dish. Set the clams upright into the salt. The salt will steady them. Mix the butter with the garlic, arugula, and hot sauce. Dab each clam with 1 teaspoon of the mixture and top with a piece of bacon. Bake for 7 to 8 minutes, until the bacon is crisp and the butter is brown and bubbling. Once the clams are cooking away in the oven, start the salad for the steaks.

　　

Step 4

In a bowl, combine the Roquefort, red onion, white wine vinegar, the remaining 3 tablespoons of EVOO, and salt and pepper. With a fork, mash up the cheese slightly, then give the mixture a little whisking. Add the watercress and toss to coat.

　　

Step 5

Have the rocket clams casino as an appetizer or serve alongside the New York strip steaks and the Roquefort-watercress salad.

　　Rachael Ray's 30-Minute Get Real Meals