Carefully wrap one whole slice of bacon around each filet and pin with a toothpick, string or a grilling pin.
Slather your steaks with oil and season with salt, pepper and garlic powder.
Place the steaks in the fridge for 40 minutes to dry brine.
Pull the steaks out of the fridge 15 minutes before cooking to come to room temperature.
Next, slice your potatoes into fries/wedges and place them in a bowl of ice water. Let them soak until you are ready to start cooking.
Preheat your grill to medium high heat (around 375F) for direct grilling.
Heat up a dutch oven/skillet with rendered bacon fat until it is 350F.
Dry off your fries and add them to the skillet.
Cook the for about 3-4 minutes per side. Once the fries are golden brown and soft on the inside, place them on a plate with a paper towel to catch the excess oil.
Add the fries to a bowl along with some salt and toss to evenly coat them. Keep warm until ready to serve.
Next, add your steaks to the grill to cook for 3-3.5 minutes per side or until 120F internal.
Make sure to sear off the bacon as well to get nice and crispy. Once the steaks are done, pull off and let rest for 10 minutes.
Next, toss the fries with some grated parmesan and chopped parsley.
Once the steaks are rested, slice them up and serve with the fries. Enjoy!