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1
Bring the steaks to room temperature.
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2
Preheat the oven to 375F.
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3
Arrange the bacon on a slotted pan and bake until crisp, 15 to 18 minutes.
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4
Cool and chop into large pieces.
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5
Set aside.
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6
Place a large cast-iron skillet or griddle pan over high heat.
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7
Rub the steaks with the cut garlic, coat with a liberal drizzle of EVOO, and season with salt and pepper.
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8
When the pan smokes, add the meat and caramelize, cooking for about 4 minutes before flipping.
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9
Turn the meat and cook for 4 to 5 minutes more for medium-rare, 8 minutes more for medium-well.
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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.
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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.
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12
Place the onion slices between the tomato halves.
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13
Pour dressing over the top and garnish with lots of bacon.
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14
Thinly slice the meat against the grain.
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15
Dress the sliced meat with parsley, the juice of the second lemon, a few more tablespoons of EVOO, and additional salt and pepper.
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16
Serve immediately with the tomato stacks alongside.
