Four Bacon Recipe

Prepare bacon

Remove raw bacon from refrigerator and let sit at room temperature for 5 minutes while you gather tools (large skillet, tongs, paper towels, plate). This helps cook more evenly.

Preheat skillet

Place a large heavy-bottomed skillet (preferably cast iron) on the stove over medium heat. Add 1 teaspoon neutral oil and swirl to coat the pan. The oil helps prevent initial sticking and promotes even browning.

Cook bacon - first side

Lay the four bacon strips in a single layer in the warm skillet without overlapping. Cook undisturbed for 4–6 minutes, depending on thickness, until the edges begin to brown and the fat starts to render.

Flip and season

Using tongs, flip each bacon strip. Sprinkle the exposed side with about 1 teaspoon freshly ground black pepper and, if using, 1/4 teaspoon smoked paprika for a subtle smoky-sweet note. Continue to cook for another 3–5 minutes, adjusting time to reach your desired crispness (less time for chewier bacon, more for very crisp).

Finish and drain

When bacon reaches desired doneness, transfer the strips to a plate lined with paper towels to drain excess fat. Let rest 1 minute — bacon will crisp slightly as it cools.

If you like a sweet-savory finish, lightly brush each bacon strip with about 1/2 tablespoon maple syrup or honey while still warm so it glazes. Sprinkle minced chives over the glazed bacon for color and mild onion flavor.

Serve the four bacon strips immediately alongside toasted bread or breakfast potatoes. If you prefer, reserve the rendered bacon fat (carefully pour into a jar after cooling) for cooking other dishes.