Preheat the pellet grill to 200°F (93°C). Season the sirloin steak with sea salt and cracked black pepper, then insert the meat thermometer probe.

Smoke the seasoned sirloin steak until its internal temperature reaches 120°F (49°C). Remove the steak from the pellet grill and set it aside.

Preheat the oven to 400°F (204°C). Arrange the bacon in one layer on the wire rack set over the sheet tray.

Bake the bacon for about 30 minutes, turning it halfway through. Transfer the crisp bacon to the cutting board and chop it.

Cut the top half of the country bread into 1/2-inch cubes. Toss the bread cubes with 1 tablespoon of olive oil and sea salt in the baking pan.

Bake the seasoned bread cubes at 400°F (204°C) until golden and crisp, about 10 minutes. Remove the croutons and set aside.

Mince the garlic and anchovies. Add the mayo, minced garlic, anchovies, Dijon mustard, Worcestershire sauce, 1/2 cup Parmesan cheese, and lemon juice to a mixing bowl.

Whisk the Caesar dressing until smooth. Season the dressing with sea salt and cracked black pepper to taste.

Heat the skillet over medium heat and add the remaining 1 tablespoon olive oil. Sear the smoked steak on all sides until deeply golden and 130°F (54°C) internally.

Transfer the seared steak to the cutting board and rest it for 10 minutes. Slice the rested steak thinly against the grain.

Spread the garlic butter across the cut side of the bottom half of the country bread. Bake it at 400°F (204°C) until golden, about 8 minutes.

Add the chopped romaine lettuce, chopped bacon, prepared croutons, 1/2 cup Caesar dressing, and the remaining 1/2 cup Parmesan cheese to a large mixing bowl. Toss until the lettuce is evenly coated.

Spoon the remaining Caesar dressing over the toasted bread base, then pile the Caesar salad on top. Arrange the sliced steak over the salad.

Finish the toast with additional Parmesan cheese and lemon juice. Cut into wedges and serve immediately.