1. Wrap 1 strip of bacon around 1 filet. Secure in place with 1 toothpick leaving about ¼-inch of bacon overlapping itself. Using scissors, cut away any excess overlapping bacon and reserve for the cooking stage. Repeat with remaining steaks.
2. Sprinkle salt evenly over the tops and bottoms of each steak. Do not salt bacon strips. At this point, steaks can be refrigerated for dry-brining or cooked immediately.
3. Preheat a cast iron skillet over medium heat. Add reserved bacon, render until bottom of the pan is coated in fat, about 45 seconds. Remove bacon and discard (or continue cooking in another pan or microwave for other recipes).
4. Remove toothpicks from filets. Place filets into the pan on its side such that the overlapping bacon where the toothpick was is in contact with the pan. Cook undisturbed 30 seconds or until this part of the bacon is crispy, which will seal it closed. Then turn steaks every 30 seconds to crisp the bacon all the way around.
5. Turn steaks upright. Cook undisturbed 4 minutes each side for rare, 6 minutes each side for medium, or 8 minutes each side for well done.
6. Turn steaks on their sides again and quickly sear the bacon all around to ensure it is crispy.
7. Transfer steaks to a cutting board to rest 6 minutes. Serve immediately.

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