Steak House Bacon Recipe

Bring steaks to room temperature

Remove steaks from refrigerator 30–45 minutes before cooking. Pat them dry with paper towels.

Season both sides of each steak evenly with kosher salt, black pepper and garlic powder. Drizzle or brush olive oil on both sides to help the seasoning adhere.

Wrap each steak with 3–4 slices of bacon, overlapping slightly and covering the edges. Secure the bacon with 2–3 metal skewers or toothpicks per steak if needed so the bacon stays wrapped during cooking.

Preheat oven to 400°F (205°C). Heat a large oven-safe skillet (cast iron recommended) over medium-high heat until very hot.

Add 1 tablespoon olive oil to the skillet and swirl. Place bacon-wrapped steaks seam-side down in the pan (do not overcrowd). Sear without moving 2–3 minutes, until bacon is crisp and a brown crust forms. Flip and sear the other side 2 minutes.

Add 2 tablespoons unsalted butter, smashed garlic cloves, thyme sprigs and rosemary (if using) to the pan around the steaks. Spoon melted butter and aromatics over the steaks for 30 seconds to build flavor.

Transfer skillet to the preheated oven. Roast until internal temperature reaches desired doneness: 120°F (49°C) for rare, 125–130°F (52–54°C) for medium-rare, 135°F (57°C) for medium. This typically takes 6–10 minutes depending on thickness. Use an instant-read thermometer in the center of the steak (avoid touching bone or the bacon).

Remove skillet from oven. Transfer steaks to a cutting board and tent loosely with foil. Let rest 8–10 minutes so juices redistribute and carryover cooking finishes.

While steaks rest, place skillet back on medium heat (be careful—the pan handle will be hot). Remove and discard garlic cloves and herb stems if desired, leaving browned bits and bacon fat in the pan.

Pour in 1 cup beef stock and 1 tablespoon red wine (or extra stock) to deglaze, scraping up browned bits with a wooden spoon. Simmer and reduce by half, about 3–5 minutes.

Whisk in 1 teaspoon Dijon mustard and then swirl in 1 tablespoon cold cubed butter to finish the sauce and add sheen. Taste and adjust seasoning with salt and pepper as needed. Stir in chopped parsley.

Spoon sauce over sliced steaks when serving.

Remove toothpicks or skewers. Slice steaks against the grain into 1/2-inch thick slices.

Serve immediately with pan sauce spooned on top or on the side. Garnish with additional thyme or parsley if desired.