Categories: Meals
Ingredients
- 2 big rib-eye steaks
- 8 slices bacon
- 4 large garlic cloves, 2 halved to rub steaks and 2 grated or minced for the dressing
- Olive oil, for liberal drizzling
- Salt and pepper
- 1 cup crème fraiche or sour cream
- 1/2 cup buttermilk
- 2 tbsp. finely chopped fresh dill
- 2 tbsp. finely chopped fresh chives
- 2 lemons
- 2 tbsp. prepared horseradish
- 4 slices red onion
- 4 beefsteak tomatoes, halved horizontally and cored
- 1/2 cup curly parsley, stems removed, finely chopped
Directions
-
Bring the steaks to room temp.
-
Preheat the oven to 375.
-
Arrange the bacon on a slotted pan and bake until crisp, 15 to 18 minutes. Cool and chop into large pieces. Set aside.
-
Place a large cast-iron skillet over high heat. Rub the steaks with the cut garlic, coat with a liberal drizzle of olive oil and season with salt and pepper.
-
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 olive oil on the carving board, transfer the steaks to the board, then let them rest, tented with foil, for the juices to redistribute.
-
While the meat rests, whisk together the crème fraiche, 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.
-
Thinly slice the meat against the grain. Dress the sliced meat with parsley, the juice of the second lemon, a few more tbsp. of olive oil, and additional salt and pepper. Serve immediately with the tomato stacks alongside.