Thick Cut Bacon Recipe
Make Thick Cut Bacon Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Bacon
Finishing (optional)
Method
Bacon
- 1
Oven method (recommended)
Preheat oven to 400°F (205°C). Line a large rimmed baking sheet with aluminum foil for easy cleanup, then place a metal cooling rack on top of the sheet. Arrange thick-cut bacon slices in a single layer on the rack without overlapping so hot air circulates. Bake on the middle rack for 15–22 minutes, checking at 12 minutes for doneness; thicker slices typically need 18–22 minutes. For extra-crisp edges, rotate the pan halfway through. When bacon reaches your desired crispness (slightly flexible center for chewy, fully firm for crisp), remove from oven and transfer slices to a plate lined with paper towels to drain. If using black pepper or smoked paprika, sprinkle lightly over the hot bacon now so the spices adhere. If glazing with maple syrup, brush the syrup on both sides and return to the oven for 1–2 minutes under careful watch to caramelize—avoid burning.
- 2
Skillet method (alternative)
Heat a large cast-iron or heavy skillet over medium-low. Add 1 tsp neutral oil only if the pan is dry. Lay bacon slices in a single layer (work in batches if needed). Cook slowly for 6–8 minutes per side, lowering to medium-low if the fat sputters aggressively. Flip with tongs when edges brown and bacon releases easily. Continue cooking and adjust heat to prevent burning until desired crispness is reached (total 12–16 minutes for thick slices). Transfer to paper towels to drain. Optionally sprinkle with black pepper or smoked paprika while hot and/or brush with maple syrup and cook 30–60 seconds per side to set the glaze.
- 3
Broiler method (quick, watch carefully)
Place bacon on a foil-lined baking sheet and set 6–8 inches under a preheated broiler on high. Broil 3–6 minutes per side, watching constantly; flip once when edges brown. Thicker slices will take longer and may not crisp evenly — rotate the pan and monitor closely to avoid flare-ups. Drain on paper towels and finish with spices or syrup as above if desired.
- 4
Let bacon rest for 1–2 minutes to firm up before serving. Reserve rendered bacon fat (strained) in a heatproof jar for future frying or roasting—cool slightly and refrigerate. Store leftover cooked bacon in an airtight container in the refrigerator for up to 4 days or freeze for up to 1 month.
