Thick Cut Bacon Recipe
Make Thick Cut Bacon Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main
Optional finishing
For serving
Method
Preparation
Bring bacon to room temperature
Remove bacon from refrigerator and let sit on the counter, still in its packaging or on a plate, for 10–15 minutes. This helps the fat render more evenly during cooking.
Preheat oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil for easier cleanup. Place a wire rack on the baking sheet if you want the bacon to crisp on all sides; otherwise you can cook directly on the foil or on parchment.
Cooking (Oven method) — best for even cooking
Arrange bacon
Lay the thick-cut bacon slices in a single layer on the wire rack or on the lined baking sheet without overlapping. If using a rack, spacing between slices helps air circulate and promotes even crisping.
Bake
Place the baking sheet on the middle rack of the preheated oven. Bake for 15–22 minutes, checking at 12 minutes for doneness. Thick-cut bacon generally takes 18–22 minutes to become crisp-tender; for chewier results remove earlier, for very crispy leave toward the longer end. Rotate the pan once halfway through if your oven cooks unevenly.
Optional glaze/finish
If using brown sugar and/or maple syrup, in the last 2–3 minutes of baking brush the top side of each slice lightly with maple syrup and sprinkle a light dusting of brown sugar and cracked black pepper. Return to oven just long enough to caramelize the sugar (about 2–3 minutes) — watch carefully to avoid burning.
Alternative stovetop method
Place a large skillet (cast iron preferred) over medium heat and add bacon slices in a single layer without overcrowding. Cook 4–7 minutes per side, lowering heat to medium-low if the bacon is browning too quickly and to allow fat to render. Flip with tongs and cook until desired crispness. For thick-cut bacon expect 8–14 minutes total. Transfer to paper towels to drain.
Finishing
Remove bacon from oven or skillet and transfer to a plate lined with paper towels. Blot gently with additional paper towels if needed to remove excess grease.
Let rest for 1–2 minutes — bacon will crisp slightly as it cools. Serve immediately.
If using black pepper as a finishing seasoning, sprinkle evenly over hot bacon right after it comes off the heat so the pepper adheres.