Bacon Recipe

Bring bacon to room temperature

Remove the two strips of peppered bacon from the refrigerator and let them sit on a plate for 8–10 minutes. This helps them cook more evenly and reduces splatter.

Choose cooking method

Decide whether to pan-fry, oven-bake, or broil. All three yield excellent results; the directions below cover each method so you can pick one.

Pan-frying (recommended for quick crisp edges)

Place a large nonstick or stainless steel skillet over medium-low heat. If your bacon is very lean or the pan sticks, add 1 tsp neutral oil and swirl to coat. Lay the two bacon strips in the cold pan separated slightly so they do not overlap. Cook slowly: 4–6 minutes on the first side, adjusting heat so the bacon renders fat steadily but does not burn. Flip with tongs and cook another 3–5 minutes on the second side until the bacon reaches your desired crispness. Reduce heat if edges darken too quickly. Total pan time typically 7–11 minutes.

Oven-baking (best for even cooking and minimal splatter)

Preheat oven to 400°F (205°C). Line a rimmed baking sheet with foil and set a wire rack on top (or place bacon directly on foil for chewier edges). Arrange the two strips in a single layer without overlapping. Bake for 12–18 minutes, checking at 10 minutes for your preferred crispness—shorter for chewier, longer for crisp. Rotate pan once at halfway if oven heat is uneven.

Broiling (fastest crisping, watch closely)

Arrange an oven rack 6–8 inches from the broiler element and preheat broiler. Place bacon on a foil-lined sheet with a rack. Broil for 3–6 minutes per side, watching constantly to avoid burning, flipping once when edges brown.

Drain and finish

When bacon is cooked to your liking, transfer strips with tongs to a plate lined with paper towels to absorb excess fat. Let rest 1–2 minutes. If you want extra peppery finish, sprinkle up to 1 tsp freshly ground black pepper over both sides while still warm.

Serve the two strips immediately while warm alongside your dish. If using, provide a lemon wedge or a few drops of hot sauce to brighten the flavor. Discard used paper towels and reserve rendered bacon fat for other cooking if desired.