INGREDIENTS
BUTTER
3 thick slices apple wood smoked bacon
¼ cup plus 2 tablespoons finely grated Parmigiano-Reggiano® cheese
¼ cup (½ stick) unsalted butter, softened
¼ teaspoon kosher salt
½ teaspoon freshly ground black pepper
SALAD
1½ pounds small fingerling potatoes, preferably in assorted colors
Kosher salt
8 ounces slender green beans, trimmed and cut crosswise into thirds
3 tablespoons finely chopped shallot
1½ tablespoons white wine vinegar
1½ tablespoons finely chopped fresh tarragon leaves
1½ teaspoons Dijon mustard
3 tablespoons extra-virgin olive oil
Freshly ground black pepper
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
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
INSTRUCTIONS
In a large skillet over medium heat, cook the bacon until it is crisp, 8 to 10 minutes, turning occasionally. Transfer to paper towels to drain and let cool. Finely crumble or chop the bacon. In a small bowl using a fork, combine all of the butter ingredients until well blended.
Put the potatoes in a large saucepan of cold, generously salted water and bring to a boil over medium-high heat. 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.
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 in half lengthwise, 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.)
Prepare the grill for direct cooking over high heat (450°F to 550°F). Let the steaks stand at room temperature for 15 to 30 minutes before grilling.
Lightly coat the steaks on both sides with the oil and season evenly with the salt and pepper. Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed as much as possible, 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.
Top each steak with an equal amount of the bacon-cheese butter and serve with the potato salad.
