Steakhouse Rib Eyes & Tomato Stacks

Preparation

1. 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.