Sirloin Bacon Wrapped Recipe

Bring steaks to room temperature

Remove the sirloin steaks from the refrigerator 30 minutes before cooking and pat dry with paper towels. This promotes even cooking.

Season the steaks

Brush each steak lightly with 1/4 tbs olive oil (total 1 tbs). Evenly season both sides of each steak with kosher salt (about 1/2 tsp per steak) and freshly ground black pepper.

Wrap with bacon

Lay two bacon slices side by side slightly overlapping. Place a seasoned steak at one end and roll the steak in the bacon so the seam is on the bottom. Secure the bacon with 2 pieces of kitchen twine (or a toothpick) spaced along the length so bacon stays snug. Repeat for all steaks (use 2 bacon slices per steak).

Make the butter

While steaks rest, combine the 4 tbs softened unsalted butter, 2 tsp minced garlic, 1 tbs chopped parsley, 1 tsp chopped thyme, 1 tsp lemon zest, 1 tsp black pepper and 1/4 tsp salt in a small bowl. Mix until homogenous. Chill or keep at room temperature until serving. (If you prefer, form into a log on plastic wrap and refrigerate.)

Preheat oven and skillet

Preheat the oven to 400°F (200°C). Heat a large oven-safe skillet (cast iron preferred) over medium-high heat until very hot. Add 1 tbs vegetable oil and 1 tbs unsalted butter; swirl until butter foams.

Sear the steaks

Place the bacon-wrapped steaks seam-side down in the skillet (do not overcrowd; sear in two batches if necessary). Sear 2–3 minutes without moving, until bacon and steak develop a deep golden-brown crust. Turn and sear the other sides 1.5–2 minutes each to brown evenly.

Oven-finish

Transfer the skillet to the preheated oven. Cook until the internal temperature reaches desired doneness: 125°F (52°C) for medium-rare, 135°F (57°C) for medium. This typically takes 6–10 minutes depending on steak thickness. Use an instant-read thermometer inserted into the center (avoiding touching bacon or pan).

Rest the steaks

Remove steaks from the oven and transfer to a cutting board. Tent loosely with foil and rest 5–8 minutes; carryover cooking will raise the temperature by a few degrees and juices will redistribute.

Finish and serve

Remove kitchen twine. Spoon a generous dollop (about 1 tbs) of garlic-herb butter on each steak while still warm so it melts over the meat. Serve immediately.