12 slices meaty bacon
2 boneless rib eye steaks (about 1 lb. each)
Kosher salt and coarsely ground black pepper
About 1 tbsp. mild-flavored oil (such as safflower, grapeseed, or canola)
A shot of dry sherry (about 2 tbsp.) or juice of 1 small lemon (about 3 tbsp.)
3 tbsp. butter
2 large cloves garlic, crushed
A few sprigs of fresh thyme
4 beefsteak tomatoes—cored, tops and bottoms trimmed, then each cut into 5 slices
2 white onions—tops and bottoms trimmed, then each cut into 1/4- to 1/3-inch-thick slices
HP Brown Sauce, London Pub Steak & Chop Sauce, or other steak sauce
1 cup (loosely packed) fresh flat-leaf parsley leaves with tender sprigs, chopped
Preheat the oven to 375°. Arrange the bacon in a single layer on a slotted broiler pan or on a wire rack set inside a foil-lined baking sheet. Bake until very crisp, 18 to 25 minutes.
Pat the steaks dry and season with kosher salt and coarsely ground pepper.
Heat a cast-iron skillet over medium-high to high. Add the oil, about one turn of the pan. Add the steaks and cook, turning occasionally, to desired doneness, 8 to 9 minutes for medium-rare. Douse the steaks with the sherry and remove the pan from heat. Add the butter. When the butter foams, add the garlic and thyme. Spoon the melted butter over the steaks. Continue to baste the steaks with the butter for a minute or so. Transfer the steaks to a plate and let rest for 10 minutes. Slice the steaks against the grain to about 1/4 inch thick.
Layer the tomatoes and onions on plates or a platter, seasoning between each layer. Top with the sliced steaks, then the bacon. Drizzle the steak sauce back and forth on top and sprinkle with the parsley. Serve with steak knives.