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Ingredients
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Steaks & Wrapping
Seasoning
Finishing & Basting
Method
Prep & Wrap
Bring to temperature
Remove the filets from the refrigerator and let sit, uncovered, at room temperature for 30–45 minutes so they cook more evenly.
Trim and season
Trim any excess silver skin. Pat steaks dry with paper towels. Combine kosher salt, black pepper, and garlic powder and season both sides and the edges of each filet evenly.
Wrap with bacon
Wrap two bacon slices around each 14 oz filet (overlapping slightly if needed) so the bacon covers the top and wraps around the sides. Secure bacon in place with 3–4 pieces of kitchen twine spaced evenly along the steak. Tuck the ends of the bacon under or secure with twine so they don't unravel while grilling.
Grill
Sear
Brush the steaks lightly with olive oil. Place bacon-wrapped filets directly over the high-heat zone. Sear for 2–3 minutes per side with the grill lid open to create a good crust and to start rendering the bacon fat. Also sear the edges for about 30–45 seconds per edge to render and crisp the bacon and create grill marks.
Finish by indirect heat
Move the filets to the cooler side of the grill (indirect heat). Close the lid and cook until internal temperature reaches desired doneness: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. For a 14 oz filet, expect approximately 6–12 minutes on indirect heat after searing, depending on thickness and grill temperature. Use a probe thermometer inserted into the center to check temperature.
Baste & Rest
Baste while finishing
During the last 2–3 minutes on indirect heat, melt the unsalted butter in a small saucepan or in a heatproof dish on the cooler side of the grill. Stir in the fresh thyme and optional Worcestershire sauce. Use a spoon to baste the steaks once or twice to add flavor and help the bacon finish crisping.
Rest and plate
Remove the filets from the grill and transfer to a cutting board. Let rest for 8–10 minutes, tented loosely with foil. This allows juices to redistribute and the internal temperature to rise a few degrees. Remove kitchen twine just before serving, slice or serve whole.