Steak Recipe

Render bacon

Cut bacon into 1/2-inch pieces. Place bacon in a medium skillet over medium heat. Cook, stirring occasionally, until fat is rendered and pieces are browned and crisp-ish, about 6–8 minutes.

Build glaze

Leave about 1 tablespoon of bacon fat in the pan and drain off excess (reserve extra fat if desired). Add brown sugar to the hot pan and melt 30 seconds. Stir in maple syrup, soy sauce, rice wine vinegar, water and chopped chipotle. Bring to a gentle simmer and cook until slightly thickened and glossy, 2–3 minutes.

Finish glaze

Return the cooked bacon pieces to the pan and toss to coat. Reduce heat to low and stir in black pepper. Keep warm while you cook the steaks; glaze should be spoonable but not runny. If too thick, thin with 1–2 teaspoons water; if too thin, simmer 30–60 seconds more.

Bring steak to room temperature & season

Remove steaks from refrigerator 30–45 minutes before cooking. Pat dry thoroughly with paper towels. Season both sides liberally with kosher salt and freshly ground black pepper, pressing the seasoning to adhere.

Preheat skillet

Heat a heavy skillet (cast-iron preferred) over high heat until very hot, about 4–5 minutes. Add neutral oil and swirl to coat; it should shimmer and barely smoke.

Sear steaks

Place steaks in the hot skillet, leaving space between them. Sear without moving until a deep brown crust forms, about 3–4 minutes per side for 1-1.25-inch steaks (adjust time for thickness). For a thicker cut (1.5–2 inches), sear 4–5 minutes per side. Use tongs to sear edges for 30–45 seconds if steaks have a fat cap.

Baste with butter and aromatics

Reduce heat to medium. Add unsalted butter, crushed garlic and thyme to the pan. Tilt the pan and spoon the melted butter and aromatics over the steaks continuously for 60–90 seconds to add flavor and help finish cooking.

Cook to temperature

Use an instant-read thermometer to check doneness: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. Remove steaks from heat about 3–5°F below desired final temperature; internal temp will rise while resting.

Rest steaks

Transfer steaks to a cutting board and loosely tent with foil. Rest 6–10 minutes (longer for thicker cuts) so juices redistribute.

Glaze and serve

While steaks rest, gently rewarm the glaze if needed. Spoon 1–2 tablespoons of the warm maple-soy bacon glaze over each steak, spreading to coat the top and edges. Sprinkle with flaky sea salt and chopped parsley. Serve with optional lemon wedge on the side.

Slice steaks against the grain if serving family-style. Plate and drizzle any remaining glaze on the plate for extra flavor. Adjust seasoning with more flaky salt or pepper to taste.