Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Bring the steaks to room temperature.
Step 2
Preheat the oven to 375°F.
Step 3
Arrange the bacon on a slotted pan and bake until crisp, 15 to 18 minutes. Cool and chop into large pieces. Set aside.
Step 4
Place a large cast-iron skillet or griddle pan over high heat.
Step 5
Rub the steaks with the cut garlic, coat with a liberal drizzle of EVOO, and season with salt and pepper.
Step 6
When the pan smokes, add the meat and caramelize, cooking for about 4 minutes before flipping. Turn the meat and cook for 4 to 5 minutes more for medium-rare, 8 minutes more for medium-well. Drizzle EVOO on the carving board, transfer the steaks to the board, then let them rest, tented with foil, for the juices to redistribute.
Step 7
While the meat rests, whisk together the crème fraîche, grated or minced garlic, buttermilk, dill, chives, the juice of 1 lemon, horseradish, and salt and pepper to make a thick dressing. Place the onion slices between the tomato halves. Pour dressing over the top and garnish with lots of bacon.
Step 8
Thinly slice the meat against the grain. Dress the sliced meat with parsley, the juice of the second lemon, a few more tablespoons of EVOO, and additional salt and pepper. Serve immediately with the tomato stacks alongside.
