Babbo Rib-eye Steak with Bacon Wedge Salad

INGREDIENTS

2 tbsp

sugar

1 tbsp

kosher salt

5 cloves

garlic (finely chopped)

1 tbsp

hot red pepper flakes

1 tbsp

freshly ground black pepper

1/4 cup

porcini mushrooms (ground to a fine powder in a spice grinder)

1/4 cup

extra-virgin olive oil

28- ounce rib-eye steak (cut 2 inches thick, bone-in)

best-quality extra-virgin olive oil (for drizzling)

best-quality balsamic vinegar (for drizzling)

head iceberg lettuce (cut into 4 wedges)

1/2 cup

Greek yogurt

1/4 cup

red wine vinegar

1/2 cup

olive oil

8 oz

gorgonzola dolce (divided)

slices bacon (cooked until crispy)

kosher salt and freshly ground black pepper