Bacon & Tomato T – Bone Steak Recipe

Prep steaks and tomatoes

Remove steaks from refrigerator 30 minutes before cooking to come to room temperature. Pat dry with paper towels. Season both sides of each T–bone generously with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper per steak (use from the ingredient amounts above). Core and dice the ripe tomatoes into small 1/4-inch pieces; place in a bowl.

Make tomato-herb topping

To the diced tomatoes add minced garlic, chopped parsley, sliced basil, 2 tbsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Stir to combine and let sit at room temperature while cooking so flavors meld.

Cook bacon

In a medium skillet over medium heat, add the 6 bacon slices in a single layer. Cook until crisp, about 6–10 minutes, flipping once. Transfer bacon to a paper towel–lined plate to drain. Leave 1–2 tablespoons of bacon fat in the pan; discard the rest or reserve for another use. When cool, roughly chop or crumble 4 of the slices to top steaks; reserve 2 whole slices per plate if you prefer a whole strip.

Sear the steaks

Heat a heavy cast-iron skillet or ovenproof pan over high heat until smoking lightly, about 5 minutes. Add 1 tbsp neutral oil (or a little reserved bacon fat). Place steaks in the pan and sear without moving for 3–4 minutes until deeply browned. Flip and sear the other side 3 minutes. Add 2 tbsp butter to the pan and baste the steaks with the melted butter for 30–60 seconds.

Finish in oven (optional) & rest

If steaks are thick and need more cooking, transfer the skillet to a preheated 400°F (200°C) oven for 3–6 minutes to reach desired doneness (rare 120–125°F, medium-rare 130–135°F, medium 140–145°F). Use an instant-read thermometer. Remove steaks to a cutting board, tent loosely with foil, and rest 8–10 minutes.

Assemble

Top each rested T–bone with half the chopped crispy bacon and spoon the tomato-herb mixture over the bone-side meat. If desired, place the reserved whole bacon slice alongside the steak. Finish with a light sprinkle of fresh parsley.

While steaks come to room temperature, make the simple soup. In a medium saucepan, heat 1 tsp olive oil over medium heat. Add sliced onion, carrot rounds and celery; cook, stirring occasionally, until vegetables soften and begin to brown, about 6–8 minutes.

Add the beef stock, thyme sprig and bay leaf. Increase heat to bring to a gentle simmer. Reduce heat and simmer gently for 12–15 minutes so flavors meld. Season with 1 tsp salt and 1/2 tsp black pepper, taste and adjust. Remove and discard thyme sprig and bay leaf. Keep soup warm and ladle into bowls just before serving.

Make the vinaigrette: in a small bowl or jar combine 2 tbsp olive oil, 1 tbsp fresh lemon juice, 1/2 tsp Dijon mustard, 1/2 tsp honey, 1/2 tsp salt and 1/4 tsp black pepper. Whisk or shake until emulsified.

Assemble the salad: place mixed greens in a large bowl, add halved cherry tomatoes and sliced cucumber. Toss with vinaigrette just before serving (use about 2–3 tbsp vinaigrette for 4 cups greens) so the salad remains crisp. Divide between two plates.