Ingredients

serves 4

　　2 big rib-eye steaks, each about 1 1/2 inches thick

　　8 slices bacon

　　4 large garlic cloves, 2 halved to rub steaks and 2 grated or minced for the dressing

　　EVOO (extra-virgin olive oil), for liberal drizzling

　　Salt and pepper

　　1 cup crème fraîche or sour cream

　　1/2 cup buttermilk

　　2 tablespoons finely chopped fresh dill

　　2 tablespoons finely chopped fresh chives

　　2 lemons

　　2 tablespoons prepared horseradish

　　4 (1/2-inch-thick) slices red onion

　　4 beefsteak tomatoes, halved horizontally and cored

　　1/2 cup curly parsley, stems removed, finely chopped

　　

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.

　　Rachael Ray's Look + Cook