Add Cheese Bacon Steak Recipe

Bring steak to room temperature

Remove the steak from the refrigerator 30–45 minutes before cooking so it reaches room temperature; pat dry with paper towels.

Season both sides of the steak evenly with kosher salt, freshly ground black pepper, and garlic powder. Rub in 1 tablespoon olive oil to help the seasoning adhere.

Preheat oven to 400°F (200°C). Arrange bacon slices in a single layer on a rimmed baking sheet lined with foil or a wire rack set over a sheet pan.

Bake for 12–18 minutes until crisp to your preference. Remove and transfer to paper towels to drain. When slightly cooled, roughly chop or crumble the bacon. Reserve 1 tablespoon bacon fat if desired for extra flavor when cooking the steak.

Heat a heavy skillet (cast iron preferred) over high heat until very hot, about 4–5 minutes. If you reserved bacon fat, add 1 tsp to the pan; otherwise add 1 tsp neutral oil.

Place the seasoned steak in the skillet and sear without moving for 3–4 minutes to form a crust. Flip and sear the other side for 3–4 minutes for medium-rare (internal temp ~130°F/54°C). Adjust time +/- 1–2 minutes per side for desired doneness.

During the last 1–2 minutes of cooking, add 1 tablespoon unsalted butter to the pan and spoon the melted butter over the steak (baste) to enhance flavor and finish cooking.

Transfer the steak to a cutting board and loosely tent with foil. Rest for 5–10 minutes so juices redistribute.

While the steak rests, preheat the oven broiler on high and set an oven rack 6 inches from the broiler element.

Place the rested steak on a broiler-safe sheet or cast-iron skillet. Sprinkle the shredded sharp cheddar evenly over the top of the steak, then scatter the chopped/crumbled bacon across the cheese. If using, sprinkle blue cheese crumbles sparingly.

Broil until the cheese is melted, bubbly, and beginning to brown, about 1–2 minutes—watch closely to avoid burning.

Remove the steak from the broiler. Let it sit 1–2 minutes, then slice against the grain into 1/2-inch slices.

Arrange slices on a platter, spoon any melted cheese and bacon from the pan over the steak, and sprinkle with thinly sliced chives. Serve with a lemon wedge if desired for a bright finish.