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" Recipe courtesy of Laurent Tourondel GRILLED BLT DOUBLE-CUT STRIP STEAK Serves 6 2 bottles (750 milliliters each) hearty, full-bodied red wine 8 ounces applewood-smoked bacon, cut into 1/2-inch strips (about 2 cups) 2 cups 1/2-inch-dice Vidalia onions 2 cups quartered button mushrooms 2 tablespoons finely chopped garlic 12 tablespoons (1 1/2 sticks) unsalted butter 2 cups cherry tomatoes, halved 1 cup watercress, tough stems removed 1 cup fresh parsley leaves, roughly chopped Fine sea salt and freshly ground black pepper to taste 3 bone-in strip steaks, 32 ounces each, about 3 inches thick MAKE THE SAUCE 1. In a medium saucepan, simmer the wine over medium heat for 25 to 30 minutes, or until it is reduced to 2 cups. 2. In a large skillet, saut\u00E9 the bacon over medium heat until the fat has been rendered, 5 to 6 minutes. Spoon off the fat. Add the onions, mushrooms, and garlic and cook for 3 to 4 minutes, or until soft. 3. Add the wine mixture to the bacon and slowly whisk in 8 tablespoons of the butter, 1 tablespoon at a time, until the sauce is emulsified. Remove from the heat. Add the tomatoes, watercress, and parsley. Cover and keep warm. Taste and adjust the seasoning with salt and pepper if necessary. COOK THE STEAKS 1. Preheat a barbecue or stovetop grill to medium heat. 2. Spread the steaks with the remaining 4 tablespoons of the butter. Season them on both sides with salt and pepper. Place the steaks on the grill and cook until browned, about 3 minutes. Turn the steaks and brown on the other side, about 3 minutes more. Transfer the steaks to a cooler part of the grill. Cover and cook for 20 to 25 minutes more for medium-rare. To check for doneness, make a small cut near the bone or, better yet, insert an instant-read thermometer in the thickest part of the meat. The temperature reading should be 130\u00B0 to 135\u00B0F for medium-rare. TO SERVE 1. Place the steaks on a cutting board and cover loosely with foil. Let rest for 10 to 12 minutes. 2. Carve the meat off the bone. Cut the steaks crosswise into 1-inch slices. Arrange the slices on 6 plates and serve the sauce on the side. Serve immediately. IF YOU DON&amp;#039;T HAVE A GRILL You can also cook these steaks on your stove with a combination method that involves pan searing and roasting. To do this, preheat a large skillet, preferably cast iron, until it is very hot and coat the bottom lightly with oil. Add the steaks and cook them until nicely browned, about 2 minutes on each side. Then transfer the steaks to a preheated 350\u00B0F oven and cook them until rare to medium-rare, 17 to 20 minutes. PENELOPE COOKS THE STEAK Tourondel suggests pairing his spinach Caesar salad with this richly sauced steak, a marriage I must caution you against. Both dishes are hearty, hefty, and quite lovely meals in themselves and best served days and days apart, to give your arteries a chance to recover. Anyway, for the steak sauce I used a Christian Moueix Bordeaux, which probably isn&amp;#039;t as hearty a wine as Tourondel would like, but it&amp;#039;s about $10 a bottle, and the thought of using two bottles of anything that cost more felt like an irrational exuberance, as Alan Greenspan used to say. It took about an hour to reduce to 2 cups. The only other modification to the sauce was my omission of watercress \u2014 I couldn&amp;#039;t find any at either of the Stop &amp;amp;amp; Shops near me on the day I shopped. And yet its absence did not detract from the sauce, which was utterly delicious and would make cardboard edible, possibly because it sported an entire package of smoked bacon. &amp;quot;I think bacon makes everything taste better,&amp;quot; writes Tourondel.  I do, too. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/a527/laurent-tourondel-strip-steak-recipe/>