Filet Mignon Dry Aged with Smoked Salt

Great steaks take preparation. By a nice quality filet from your butcher. Sprinkle Smoked Salt all over and wrap in paper towels. Let this sit in the refrigerator for up to 10 days but at least a few. On the day of the cook, pull out of the refrigerator and let warm up for 1-2 hours before cooking. Wrap in a slice of thick cut bacon. Using a cast iron pan, heat to high heat. Sear sides of the steak enough to cook the bacon. Then sear the top and bottom for no more than a minute. Let steak rest for 15 minutes. Place steak in an oven set to 225º. Utilizing a probe thermometer, pull steak out when desired doneness is achieved.