Ingredients Instructions

Butter

3 slices thick-cut, preferably applewood smoked 1/4 cups plus 2 tablespoons finely grated Parmigiano-Reggiano® cheese 1/4 cups (½ stick) unsalted butter, softened Kosher salt Freshly ground black pepper

Salad

1 1/2 pounds small fingerling potatoes, preferably in assorted colors 8 ounces slender green beans, trimmed and cut crosswise into thirds 3 tablespoons finely chopped shallot 1 1/2 tablespoons white wine vinegar 1 1/2 tablespoons finely chopped fresh tarragon leaves 1 1/2 teaspoons Dijon mustard 3 tablespoons extra-virgin olive oil 10 ounces grape tomatoes, each cut in half (about 2 cups)

 

4 T-bone steaks, each about 1 pound and 1 inch thick, trimmed of excess fat 2 tablespoons extra-virgin olive oil

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1. In a large skillet over medium heat on the stove, fry the bacon until crisp, 8 to 10 minutes, turning occasionally. Transfer to paper towels to drain and let cool. Finely chop the bacon. In a small bowl and using a fork, combine all of the butter ingredients, including ¼ teaspoon salt and ½ teaspoon pepper, until well blended.
2. Put the potatoes in a large saucepan of cold, generously salted water and bring to a boil over medium-high heat on the stove. Boil until the potatoes are tender when pierced with a fork, 12 to 15 minutes. Using a slotted spoon, remove the potatoes from the water and place on a baking sheet. Add the green beans to the boiling water and cook just until crisp-tender, 3 minutes. Drain in a colander and rinse with cold water to stop them from cooking.
3. In a large serving bowl whisk the shallot, vinegar, tarragon, and mustard. Add the oil in a steady stream, whisking constantly to emulsify. Season with ½ teaspoon salt and ¼ teaspoon pepper. Cut the warm potatoes lengthwise in half, add them to the bowl with the dressing, and toss gently to coat. Add the green beans and tomatoes and toss gently again. Season with additional salt and pepper, if desired. Let stand at room temperature while preparing the steaks. (The salad can be prepared up to 4 hours ahead, kept covered in the refrigerator. Let stand at room temperature for 30 minutes to 1 hour before serving.)
4. Prepare the grill for direct cooking over high heat (450° to 550°F) . If you're using a charcoal grill, keep a small part of the charcoal grate clear of briquettes as a safety zone of indirect heat. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.
5. Prepare the grill for cooking over high heat (500°F) . Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.
6. Prepare the grill for direct cooking over high heat (450° to 550°F) . Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.
7. Lightly coat the steaks on both sides with the oil and season evenly with ½ teaspoon salt and ½ teaspoon pepper. Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill and let rest for 3 to 5 minutes.
8. Lightly coat the steaks on both sides with the oil and season evenly with ½ teaspoon salt and ½ teaspoon pepper. Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes.
9. Lightly coat the steaks on both sides with the oil and season evenly with ½ teaspoon salt and ½ teaspoon pepper. Brush the cooking grates clean. Grill the steaks over high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes.
10. Top each steak with an equal amount of the bacon-cheese butter and serve with the potato salad.