Steakhouse Bacon Recipe

Preheat and line pan

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil for easy cleanup and set a wire rack on the sheet. The rack allows fat to drip and bacon to crisp evenly.

Make glaze

In a small bowl combine brown sugar, smoked paprika, garlic powder, coarse black pepper, and cayenne (if using). Stir to blend and set aside.

Arrange bacon

Pat bacon slices dry with paper towel if slightly damp. Lay bacon in a single layer across the wire rack, slightly overlapping is okay but try to keep airflow between slices. If your bacon slices are very long, trim to fit the pan.

Initial bake

Place the baking sheet on the middle rack of the preheated oven and bake for 10 minutes. This renders some fat and starts crisping.

Brush with butter and oil

While bacon bakes, melt the unsalted butter and stir in the olive oil. After 10 minutes, remove sheet from oven and using a silicone brush, lightly brush each bacon slice with the butter-oil mixture. Return to oven.

Apply glaze

After an additional 6–8 minutes of baking (bacon should be beginning to brown but not fully crisp), remove tray and quickly sprinkle the brown sugar mixture evenly over each slice, pressing lightly so the sugar adheres to the surface. Return to oven.

Finish baking

Bake another 4–8 minutes depending on desired doneness: 4–5 minutes for chewy-with-crisp-edges, 7–8 minutes for crisp, and a little longer for very crisp. Watch closely to avoid burning the sugar glaze. Total bake time will be about 20–26 minutes depending on bacon thickness and oven.

Rest and drain

Remove baking sheet from oven and transfer bacon to a plate lined with paper towels to drain excess fat and let glaze set for 1–2 minutes. If the glaze is very soft, rest on the rack for a minute to firm.

Optional garnish and grind

If desired, sprinkle chopped parsley over the bacon and finish with an extra crack of black pepper to taste. Serve warm.

Storage: Cool to room temperature, then store in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F (175°C) oven for 5–7 minutes to re-crisp.