Bacon, Caramelized Onions, and Heirloom Tomato Steak Delight

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  • 12 slices thick-cut meaty bacon
  • 2 boneless rib eye steaks approximately 1 lb. each
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon mild-flavored oil such as safflower, grapeseed, or canola
  • 2 tablespoons dry sherry or juice of 1 small lemon about 3 tablespoons
  • 3 tablespoons unsalted butter
  • 2 large cloves garlic minced
  • A few sprigs of fresh thyme
  • 4 large beefsteak tomatoes cored and sliced
  • 2 white onions thinly sliced
  • HP Brown Sauce London Pub Steak & Chop Sauce, or your preferred steak sauce
  • 1 cup fresh flat-leaf parsley leaves with tender sprigs chopped


  • Preheat the oven to 375°F.
  • Lay the bacon slices in a single layer on a slotted broiler pan or wire rack set inside a foil-lined baking sheet.
  • Bake until crispy, approximately 18 to 25 minutes.
  • Pat the steaks dry and season generously with kosher salt and coarsely ground pepper.
  • Heat a cast-iron skillet over medium-high to high heat.
  • Add the oil, swirling to coat the pan evenly.
  • Place the steaks in the skillet and cook to your desired doneness, turning occasionally, for 8 to 9 minutes for medium-rare.
  • Pour the sherry over the steaks and remove the pan from heat.
  • Add the butter, allowing it to foam.
  • Stir in the minced garlic and thyme, basting the steaks with the melted butter for about a minute.
  • Transfer the steaks to a plate and let them rest for 10 minutes.
  • Slice the steaks thinly against the grain (about 1/4 inch thick).
  • Arrange the sliced tomatoes and onions in layers on plates or a platter, seasoning between each layer.
  • Top the tomato and onion layers with the sliced steak and then the crispy bacon.
  • Drizzle your preferred steak sauce over the top and sprinkle with chopped parsley.

Notes / Tips / Wine Advice:

Serve with steak knives and enjoy this delectable bacon, caramelized onions, and heirloom tomato steak delight!
Course Beef / Pork