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.