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Ingredients
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Bacon
Optional finishing & serving
Method
Pan-fried method (crispiest edges, tender center)
Prepare bacon
Remove bacon from refrigerator and separate slices. Leave at room temperature for 10 minutes while you preheat the pan — this helps the meat render more evenly.
Preheat pan
Place a large heavy skillet (cast iron or stainless steel) over medium-low heat. Do not add oil — bacon will render its own fat. Preheating at low temperature allows fat to render slowly and prevents burning.
Cook first side
Lay the thick-cut bacon strips in a single layer without overlapping. Cook undisturbed for 6–8 minutes, adjusting heat so the bacon sizzles gently but does not smoke. Use tongs to lift an edge occasionally to check browning. The goal is golden brown with some crisp edges; center will still be slightly pliable.
Flip and finish
Flip each strip and continue to cook 4–6 minutes on the second side until the desired doneness (longer for crisper bacon). For very even cooking, reduce heat to low after flipping and cook slowly until rendered.
Drain and rest
Using tongs, transfer bacon to a plate lined with paper towels to drain excess fat. Blot the top gently with additional paper towels if needed. Let rest 1–2 minutes—this allows bacon to firm up slightly.
Oven-baked method (hands-off, very even cooking)
Preheat oven
Preheat oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil for easy cleanup and place a wire rack on top of the sheet. The rack allows fat to drain and promotes even crisping.
Arrange bacon
Lay thick-cut bacon slices in a single layer on the wire rack without overlapping. For small pans, cook in batches to prevent crowding.
Bake
Bake for 15–22 minutes, depending on thickness and desired crispness. Check at 12–15 minutes for doneness; rotate the pan once if your oven has hot spots. Thick-cut typically needs 18–22 minutes for crisp edges and tender centers.
Drain and rest
Remove baking sheet from oven and transfer bacon to a paper towel–lined plate to drain and firm for 1–2 minutes. Blot excess fat if necessary.
Season and serve
Finish with black pepper, maple syrup, or parsley if desired and serve hot.
Storage & reheating
To store leftover cooked bacon, cool to room temperature, then refrigerate in an airtight container or wrapped in paper towel inside a zip-top bag for up to 4 days. To reheat, warm slices in a skillet over medium-low for 1–2 minutes per side, in a 350°F (175°C) oven on a rack for 5–8 minutes, or briefly in a microwave (15–30 seconds) between paper towels to maintain crispness.