Bacon Recipe

Prepare bacon

Remove bacon from refrigerator and separate slices. If slices are stuck together, gently peel them apart. Leaving bacon at room temperature for 5–10 minutes helps it cook more evenly but is optional.

Heat skillet

Place a large heavy-bottomed skillet (cast-iron or stainless steel) over medium heat. Do not add oil—the bacon will render its own fat. Heat for about 1–2 minutes until the pan is hot but not smoking.

Arrange bacon

Lay the bacon slices in a single layer in the cold or warm skillet with a little space between each slice. Overlapping will prevent even crisping. You may need to cook in batches depending on pan size.

Cook first side

Cook undisturbed for 4–6 minutes (for standard-thickness bacon) until the underside is browned and the fat has rendered. Adjust heat to maintain a steady sizzle but avoid burning.

Flip and cook second side

Flip each slice using tongs and cook the other side for 3–5 minutes, or until it reaches your preferred doneness: shorter for chewier bacon, longer for crispier bacon. For extra-even cooking, lower heat to medium-low and cook slowly for a few additional minutes.

Drain

Line a plate or baking sheet with the paper towels. Using tongs, transfer cooked bacon to the paper towels to drain excess fat. Sprinkle with black pepper immediately if using. If you prefer glazed bacon, brush both sides lightly with maple syrup while still hot.

Serve

Serve bacon warm. If cooking in batches, pour off excess fat from the skillet between batches, leaving about 1–2 teaspoons to continue cooking the next batch to prevent sticking and to maintain flavor. Reserve rendered bacon fat in a heatproof container for later use if desired.

Preheat and prepare pan

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil for easy cleanup. Place a wire rack on the baking sheet and arrange bacon slices in a single layer on the rack so fat can drip away; or place slices directly on foil for chewier edges.

Bake

Bake for 12–18 minutes depending on thickness and desired crispness: 12–14 minutes for slightly chewy, 15–18 for crisp. Rotate the pan halfway through for even browning.

Drain and finish

Remove bacon from oven and transfer to a paper-towel-lined plate to drain. Season with black pepper or brush with maple syrup while hot if desired. Let rest 1–2 minutes, then serve.

Assemble

Line a microwave-safe plate with two layers of paper towels. Lay bacon slices in a single layer without overlapping and cover with another paper towel to reduce splatter.

Cook

Microwave on high for 3–6 minutes depending on thickness and microwave power. Start checking at 3 minutes; add 30-second intervals until desired crispness is reached.

Drain

Carefully remove plate (it will be hot) and transfer bacon to fresh paper towels to finish draining. Season or glaze as desired and serve.