Purchase beef 2 days before it will be served.  Immediately cover the beef in 1 bottle each of the A-1 sauce and Worcestershire sauce.  Rub in 4 tbsp pepper.  Marinate overnight in the refrigerator, turning occasionally to keep covered with the marinade.

One day before serving cook the beef.  Heat a covered grill as hot as you can get it. Charcoal is best, but gas will do.  When the grill is really hot, cover the cooking area with 1/2 of the bacon strips.  Immediately put beef on top of the bacon, leaving the grill cover open so the bacon catches fire.  When the bacon is in flames, cover the grill to keep the smoke and heat.  Cook for approximately 5 minutes, depending on the thickness of the beef. Open the grill and set the beef aside, then put the remainder of the bacon over the cooking area and replace the beef on the uncooked side over the bacon.  As before, wait until the bacon is merrily burning, then close the grill cover.  After 5 minutes, check the beef for the degree of doneness you desire.  Remember that it will continue to cook after you remove it from the grill.  When you remove the beef from the grill, cover it in the remaining A-1 Sauce, 1/2 the Worcestershire and the garlic salt. Refrigerate after it cools.  Hint: if more done than you wish, immediately put in freezer to stop the cooking process.  Remove as soon as cool.

To serve, slice as soon as you remove from the refrigerator, then let come to room temperature.  Arrange on platter and drizzle to taste with the Worcestershire and pepper. Serve with Henry Baines sauce and horseradish on the side.