No pretty plate, but disregard the picture and make this, it's so worth it. Each half of a steak was 488 calories, so an 8 ounce steak approximately. Having the well-seasoned steak with the bacon and the garlic spread just was overwhelmingly great. Michael Symon always has us season the beef the night before, and this was so great that way. I don't have a grill pan, so I just used a regular pan I can put under a broiler. Anyway, Michael Symon came through for us again.
2 T-Bone steaks
4 strips bacon
Roasted Garlic with Parsley and Lemon spread
Season the steaks, then refrigerate them overnight.
Remove the steaks from the fridge 45 minutes before cooking.
Preheat the broiler, then cook the bacon in the pan on the stove top, leaving some of the grease in the pan. Remove the bacon to cool slightly, then cook the steaks under the broiler, about 4 minutes per side. Smear the steaks with the roasted garlic, and then top with crumbled bacon. Serve.
Roasted Garlic with Parsley and Lemon
1 head garlic
1 T olive oil
Grated zest and juice of 1 lemon
.25 c chopped fresh flat-leaf parsley
1 T chopped fresh oregano
.5 t salt
Preheat the oven to 350.
Slice the head of garlic in half crosswise. Drizzle both sides with the olive oil, and cover with aluminum foil. Roast for about 40 minutes. Remove from the oven to let cool slightly. Squeeze the cloves out of the skins and mash the garlic. Add in the lemon juice and zest, the oregano, parsley, and salt. Spread over your steaks.