Ingredients

• 1 (1 ½ lb) boneless grilling steak (such as ribeye, New York strip, or top sirloin)
• 1 teaspoon kosher salt
• 1 teaspoon freshly cracked black pepper
• 6 slices thick-cut bacon
• 1 shallot
• 1 tablespoon all-purpose flour
• 1 cup unsalted beef stock (or broth)
• 2 tablespoons fresh Italian parsley

Steps

1. Preheat oven to 275°F; place roasting rack on baking sheet. Season steak with salt and pepper, then place on rack (wash hands). Bake 40–45 minutes until steak is 120°F.
2. Preheat large sauté pan on medium-high 2–3 minutes. Cut bacon into bite-size pieces, then place in pan (wash hands); cook and stir 4–5 minutes until crisp. Remove bacon with slotted spoon and set aside, leaving drippings in pan.
3. Return pan to heat 2–3 minutes, then place steak in pan; cook 2–3 minutes on each side until steak is 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steak to cutting board and let stand 5–10 minutes before slicing; temperature will rise 5–10°F during this time.
4. Chop shallot finely and add to bacon drippings in pan; cook and stir 1–2 minutes until tender. Sprinkle in flour; cook and stir 1–2 minutes until mixture is golden and has a nutty smell. Stir stock into pan; cook 4–5 minutes, stirring occasionally, until sauce has thickened.
5. Chop parsley finely. Add bacon to sauce. Slice steak. Serve steak topped with sauce and sprinkled with parsley.

Ingredients

• 2 tablespoons fresh basil
• 2 pints grape tomatoes
• ½ cup pitted whole Kalamata olives
• ¼ cup shaved Parmesan cheese
• 2 tablespoons extra-virgin olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon freshly cracked black pepper

Steps

1. Chop basil (leaves only); halve tomatoes if desired. Place basil, tomatoes, olives, and cheese in salad bowl.
2. Add oil, salt, and pepper; toss to coat. Let stand to marinate at least 10 minutes before serving.