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Ingredients
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Bacon
Method
Pan-fried Bacon (recommended)
Prepare
Bring the bacon strips to room temperature for 5–10 minutes if refrigerated (this helps them cook evenly). Pat lightly with paper towel if they are very wet. Sprinkle black pepper on the bacon if using.
Heat pan
Place a large skillet or frying pan over medium heat. If your bacon is extremely lean or you are concerned about sticking, add 1 teaspoon of neutral oil and swirl to coat the pan; otherwise no added fat is necessary because bacon will render its own fat.
Cook bacon
Lay the 3 bacon strips in a single layer in the cold or warmed skillet (spacing them so they don't overlap). Cook over medium heat, adjusting to medium-low if the pan smokes or the bacon is browning too quickly. For regular-cut bacon: cook 3–4 minutes per side for crisp-tender, 5–6 minutes per side for crisp. For thick-cut bacon: cook 4–5 minutes per side for crisp-tender, 6–8 minutes per side for crisp. Use tongs to flip once when the edges are golden and the underside is browned.
Drain and rest
When the bacon reaches desired doneness, transfer strips to a plate lined with paper towels to drain excess fat and rest for 1–2 minutes; this lets them crisp slightly as they cool.
Serve
Serve hot. Reserve rendered bacon fat for cooking (strain and refrigerate) or discard. Optionally finish with an extra grind of black pepper.
Oven-baked Bacon (alternative)
Preheat and prepare
Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil for easy cleanup and place a wire rack on top if you want super-crisp bacon and to let fat drip away; otherwise place bacon directly on the foil.
Arrange bacon
Lay the 3 bacon strips in a single layer on the rack or foil without overlapping. Optionally sprinkle with black pepper.
Bake
Bake for 12–18 minutes depending on thickness and desired crispness: about 12–14 minutes for regular-cut crisp-tender, 15–18 minutes for very crisp or thick-cut. Rotate the pan halfway through if your oven has hot spots.