Bacon-wrapped steak

 

Ingredients (Serves 2–4)

• 2 thick-cut steaks (ribeye, filet mignon, or sirloin; 1.5–2 inches thick)
• 4–6 slices of bacon (thin or medium-cut works best for wrapping)
• 2 tbsp olive oil or butter
• 2–3 cloves garlic (crushed or minced)
• 1 tsp black pepper (freshly ground)
• 1 tsp salt (adjust based on bacon saltiness)
• 1 tsp smoked paprika (optional, for extra depth)
• Fresh rosemary or thyme (optional but highly recommended)

Optional finishing:

• Butter (1–2 tbsp)
• Steak sauce or garlic butter glaze

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 Step 1: Prepare the steak

1. Pat the steaks dry with paper towels (this helps with browning).
2. Season generously with salt, pepper, and smoked paprika.
3. Let them rest at room temperature for 20–30 minutes before cooking.

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 Step 2: Wrap with bacon

1. Take 2–3 bacon slices per steak.
2. Wrap them around the outer edge of each steak.
3. Secure with toothpicks if needed (especially for thicker cuts).
4. Make sure the bacon overlaps slightly so it stays in place while cooking.

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 Step 3: Sear for flavor (important step)

1. Heat a heavy skillet (cast iron is ideal) over medium-high heat.
2. Add a small amount of oil or let bacon fat render naturally.
3. Place steaks in the pan:
   • Sear 2–3 minutes per side until bacon starts crisping and steak browns.

 Tip: Don’t move the steak too much—let it develop a crust.

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 Step 4: Add aromatics & butter baste

1. Lower heat to medium.
2. Add garlic, butter, and herbs to the pan.
3. Tilt the pan slightly and spoon melted butter over the steak repeatedly for 1–2 minutes.

This boosts flavor and keeps the steak juicy.

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 Step 5: Finish cooking (choose method)

Option A: Oven finish (best for thick steaks)

• Transfer skillet to oven at 180°C (350°F)
• Cook until desired doneness:
  • Medium-rare: 52–54°C (125–130°F)
  • Medium: 57–60°C (135–140°F)
• Usually 5–10 minutes depending on thickness

Option B: Stovetop only

• Lower heat and continue cooking, flipping occasionally.

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 Step 6: Rest the steak

• Remove from heat and rest for 5–10 minutes
• This keeps juices inside the meat

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 Serving suggestions

• Mashed potatoes or roasted potatoes
• Grilled vegetables (asparagus, carrots, mushrooms)
• Creamy peppercorn or garlic butter sauce
• Fresh salad for balance

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 Pro tips for best results

• Don’t use overly thin bacon—it may burn before steak cooks.
• Filet mignon works best if you want a restaurant-style result.
• If bacon isn’t crisp enough at the end, broil for 1–2 minutes.
• Always rest meat before cutting—this is crucial for juiciness.

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If you want, I can also give:

• Restaurant-style garlic butter sauce for this steak
• Air fryer version