A shelf-forward dinner that leans on a bottle of bottled blue cheese dressing as your sauce: dress hot steak and potatoes while they're still warm, and let the dressing warm through into a glossy coat. No cooking required beyond searing meat and roasting wedges.

Serves 2. 30 minutes, 10 at the stove.

About 1180 calories a serving, 129 g protein, 30 g carbohydrate, 61 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 1/2 cup [120 ml] chunky blue cheese dressing, to taste salt, to taste pepper, 2 tablespoons oil, two 8-ounce (225 g) steaks beef ribeye or strip steak, 3 medium waxy potatoes such as Yukon Gold.

1. Cut three medium potatoes lengthwise into eight wedges each, toss with 1 tablespoon oil, salt, and pepper, and spread on a sheet pan. Roast at 425°F (220°C) for 20 minutes while you prepare the steaks.
2. Pat two 8-ounce steaks dry with a paper towel, season both sides with salt and pepper. Heat 1 tablespoon oil in a cast-iron skillet over medium-high heat until just smoking.
3. Lay both steaks in the pan and sear for three to four minutes without moving them, then flip and sear the other side for three to four minutes for medium-rare. Transfer to a warm plate.4 min
4. When the potatoes are golden and a fork pierces them easily, about 20 minutes, transfer them to a warm serving plate. Spoon 1/4 cup of blue cheese dressing over each steak and drizzle the remainder over the wedges while both are still hot.

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Note Swap beef for thick chicken breasts pounded to even thickness, or use halved Brussels sprouts instead of potatoes. Leftover steak and wedges keep refrigerated for two days and are good cold or reheated. Serve with a simple green salad or coleslaw if you have greens on hand.