Saturday post on Sunday: Jake's Steak

I made Jake's steak recipe along with a baked potato with sour cream for Saturday night's dinner. I varied it in two ways: 1. I didn't use a Delmonico steak as I had a "pre-quarter of a cow we bought" steak still in the freezer I wanted to use up, and 2. I added baby Portobello mushrooms as I had a bunch for a recipe I hadn't made that would be going bad in a day or two. Here's his recipe, which he calls "Why I will die young"

Take one Delmonico steak. Trim the fat - we won't be needing it. Season liberally and set aside to come to [room] temperature. Dice three strips of bacon and fry over medium heat. Once the bacon has started to brown, chop and add one onion. [I added the mushrooms, too, at this point] Cook until onions are translucent. Push the bacon/onion mixture to the sides of the frying pan and add the steak. Move the bacon/onion mixture around the steak and cook 2 1/2 minutes. Push the mixture aside once more and flip the steak. Rearrange the mixture around the steak and cook...that's right, another 2 1/2 minutes. Remove the steak and set aside to rest. [I covered it with tinfoil] Remove bacon/onion mixture. Add 1 cup beef stock to fond. [Terminology: The caramelized food particles, called fond, are highly flavorful, since they are concentrated juices from the cooked item] Slowly incorporate 2-3 tablespoons of butter. Reduce to desired consistency. [I cooked it 10 minutes] Place the bacon/onion mixture atop the steak and cover with sauce. Begin artery clogging.

[Oh my God it was good...]