Big Steak For Lady Sussana


2 big cuts of rib eye, the best you can afford
bacon strips, about 4-6
rock salt, freshly ground peppercorn, to taste some black Chinese vinegar, to deglaze pan extra virgin olive oil (EVOO)

Cooking Procedure:

  1. No need for marinade if it’s a good cut. Trim fats if desired but do not throw – these fats are what will give the flavor.
  2. Heat olive oil in heavy skillet. Brown the trimmed fats.
  3. When oil is rendered, put on the bacon-wrapped steaks.
  4. Cook to medium rare or medium well.
  5. Remove steaks from pan, deglaze with vinegar or lemon or some red or white wine.
  6. Serve with sauteed mushrooms or pan-fried garlic or potatoes or all of the above… plus more!