Thick-sliced Bacon Recipe

Bring bacon to room temperature

Remove bacon from the refrigerator and let it sit on a plate, covered lightly, for 15–20 minutes to take the chill off. This helps it cook more evenly and reduces curling.

Line a sheet pan with foil for easier cleanup. Place a wire rack on the sheet pan if baking (recommended) so the fat renders away from the bacon and heat circulates evenly.

If using the optional brown sugar glaze, sprinkle the brown sugar evenly over one side of each slice and press lightly so it adheres. If you prefer simple salted-and-pepper bacon, evenly sprinkle kosher salt and freshly ground black pepper over both sides of each slice.

Preheat and arrange

Preheat oven to 400°F (205°C). Arrange bacon slices in a single layer on the wire rack with a little space between each slice so hot air can circulate. If you added sugar, place the sugared side up.

Bake

Place the sheet pan on the middle rack and bake for 15–22 minutes, checking at 12 minutes. Cooking time depends on slice thickness and your desired crispness: around 15–17 minutes for chewy/crispy edges, 18–22+ minutes for very crisp. Rotate the pan once halfway through if your oven heats unevenly.

Optional finish

For a glossy finish, brush each slice with maple syrup or honey during the last 1–2 minutes of baking and return to the oven just until the glaze sets (watch closely to avoid burning).

Drain

Remove the bacon from the oven and transfer slices to a plate lined with paper towels to drain excess fat for 1–2 minutes.

Heat the skillet

Use a large heavy skillet (cast iron preferred). Add 1 tsp neutral oil only if your bacon is extremely lean or your pan is prone to sticking. Heat the skillet over medium to medium-low heat until it is hot but not smoking.

Cook bacon in batches

Add bacon slices in a single layer without overlapping. Cook slowly so fat renders: about 5–7 minutes per side for thick-cut, flipping with tongs every 3–4 minutes so both sides render and brown evenly. Adjust heat as needed to prevent burning; lower heat if it browns too quickly.

Glaze (optional)

If using brown sugar or maple glaze, sprinkle brown sugar on the slices after flipping once and allow it to melt and caramelize, or brush maple syrup/honey on the cooked side during the last minute and flip once to set the glaze.

Drain

Transfer cooked bacon to a paper towel–lined plate to drain excess fat for 1–2 minutes.

Render excess fat (optional step)

Carefully pour off excess bacon fat from the skillet into a heat-safe container for later use if desired. Let the skillet cool slightly before handling.

Serve warm. Thick-sliced bacon is excellent with eggs, on sandwiches, or chopped into salads and baked dishes.

To store: Refrigerate cooled bacon in an airtight container for up to 4 days. Reheat gently in a skillet over low heat, or in a single layer on a sheet pan at 350°F (175°C) for 5–8 minutes until warmed through. For longer storage, freeze cooked bacon flat on a baking sheet, then transfer to a freezer bag for up to 2 months.

Re-crisp frozen cooked bacon by reheating from frozen in a 375°F (190°C) oven for 6–8 minutes, checking to avoid overcooking.