2x-strips-of-bacon Recipe

Prepare

Remove the 2 strips of bacon from refrigeration and let them sit at room temperature for 5 minutes while you gather tools (a heavy skillet, tongs, and a plate lined with paper towels). This helps them cook more evenly.

Heat the skillet

Place a heavy skillet (cast-iron or stainless steel) on the stove over medium-low heat. Allow the skillet to warm for about 2 minutes; it should be hot enough that a drop of water sizzles gently but not so hot it smokes.

Start cooking

Lay the 2 bacon strips flat in the cold skillet, not overlapping. Starting in a cold pan lets the fat render slowly for crisp, evenly browned bacon.

Render and flip

Cook the bacon slowly for 5–7 minutes, checking every 1–2 minutes. Once the edges curl and the underside is golden brown, use tongs to flip each strip. Continue cooking another 4–6 minutes, adjusting heat to medium if the pan seems too hot or to medium-low if the bacon is sputtering aggressively. Cook until your desired doneness: about 9–12 minutes total for thick-cut bacon (crispy at the edges and slightly tender in the center).

Drain

When the bacon reaches desired crispness, transfer the strips to the paper towel–lined plate to drain for 30–60 seconds. Blot the top gently with the second paper towel if you want less surface grease.

Season and glaze (optional)

If desired, sprinkle a pinch of black pepper across the warm bacon. For a sweet glaze, brush or drizzle about 1 teaspoon of maple syrup over the strips while still warm so it sticks and caramelizes slightly.

Serve the 2 strips immediately while warm. If not serving right away, keep them on a warm plate in a low oven (about 90–100°C / 200°F) for up to 10 minutes to stay crisp.