1-First, wrap one strip of bacon around each filet mignon, securing it with a toothpick and leaving a quarter-inch overlap. Trim any excess bacon and set it aside, then sprinkle salt evenly on both sides of each steak but not on the bacon. You can refrigerate them for dry-brining or go straight to cooking if you’re in a hurry.

2-Next, preheat a cast iron skillet over medium heat and use the reserved bacon pieces to render fat until it coats the bottom, which takes about 45 seconds; remove and save or discard them. Now, take out the toothpicks from the filets and place them on their sides in the pan with the overlapping bacon seam down. Cook undisturbed for 30 seconds to crisp and seal that spot.

3-Then, turn the steaks every 30 seconds to get the bacon crispy all around. Once that’s done, stand the steaks upright and cook without moving: about 4 minutes per side for rare, 6 minutes for medium, or 8 minutes for well done. Finally, turn them on their sides again for a quick sear to add extra crispness, then move the steaks to a cutting board and let them rest for 6 minutes before serving.