Cut potatoes into 1/2"-thick wedges.

Stem and mince thyme.

Place potatoes on prepared baking sheet and toss with garlic salt, thyme, 1/4 tsp. salt, and 2 tsp. olive oil.

Spread into a single layer. Roast in hot oven, 10 minutes.

Potatoes will finish roasting in a later step.

While potatoes roast, continue recipe.

Trim bottom ends from broccolini and cut into 2" lengths.

Zest and halve lemon. Cut one half into wedges and juice the other half.

In a mixing bowl, combine broccolini, 1 tsp. lemon zest, 1 tsp. lemon juice, 1 tsp. olive oil, garlic pepper, 1/4 tsp. salt, and a pinch of pepper until broccolini is coated.

After 10 minutes, carefully remove baking sheet from oven. Push potatoes to one side. Add broccolini to other side of baking sheet. Baking sheet will be hot! Use a utensil.

Spread into a single layer. Roast in hot oven until potatoes are browned and broccolini is tender, 10-15 minutes.

While vegetables roast, continue recipe.

Pat steaks dry. Season both sides with a pinch of salt and pepper.

Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add steaks to hot pan and cook until steaks reach desired doneness, or 4-6 minutes per side for medium/medium-well.

Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.

Remove from burner. Transfer to a plate. Rest, 5 minutes.

Wipe pan clean and reserve.

While steaks rest, continue recipe.

Return pan used to cook steaks to medium heat.

Add softened cream cheese, blue cheese (to taste), a pinch of pepper, and 1/4 cup water to hot pan. Stir vigorously until fully melted and combined, 1-2 minutes.

Remove from burner.

Stir in truffle butter until melted and combined.

Plate dish as pictured on front of card, slicing steaks if desired, and topping with blue cheese cream. Squeeze lemon wedges over to taste. Bon appétit!