Steakhouse Rib Eyes & Tomato Stacks

• 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 creme fraiche 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

1. Bring the steaks to room temperature.
2. Preheat the oven to 375F.
3. Arrange the bacon on a slotted pan and bake until crisp, 15 to 18 minutes.
4. Cool and chop into large pieces.
5. Set aside.
6. Place a large cast-iron skillet or griddle pan over high heat.
7. Rub the steaks with the cut garlic, coat with a liberal drizzle of EVOO, and season with salt and pepper.
8. When the pan smokes, add the meat and caramelize, cooking for about 4 minutes before flipping.
9. Turn the meat and cook for 4 to 5 minutes more for medium-rare, 8 minutes more for medium-well.
10. Drizzle EVOO on the carving board, transfer the steaks to the board, then let them rest, tented with foil, for the juices to redistribute.
11. While the meat rests, whisk together the creme fraiche, grated or minced garlic, buttermilk, dill, chives, the juice of 1 lemon, horseradish, and salt and pepper to make a thick dressing.
12. Place the onion slices between the tomato halves.
13. Pour dressing over the top and garnish with lots of bacon.
14. Thinly slice the meat against the grain.
15. Dress the sliced meat with parsley, the juice of the second lemon, a few more tablespoons of EVOO, and additional salt and pepper.
16. Serve immediately with the tomato stacks alongside.

bacon, garlic, olive oil, salt, creme fraiche, buttermilk, fresh dill, fresh chives, lemons, horseradish, red onion, beefsteak tomatoes, curly parsley

Taken from www.epicurious.com/recipes/food/views/steakhouse-rib-eyes-tomato-stacks-377432 (may not work)