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Ingredients
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Bacon Steak
Method
Bacon Steak
Preparation
Pat the thick-cut bacon slice dry on both sides with paper towels to remove excess moisture. This promotes better browning and even cooking.
Seasoning
Lightly brush or rub 1 tsp neutral oil on both sides of the bacon. Sprinkle both sides with about 1 tsp coarse kosher salt and 1 tsp freshly ground black pepper. If using a sweet glaze, sprinkle 1 tsp brown sugar evenly on one side. If using herbs, press 1 tsp finely chopped fresh thyme or rosemary onto one side so it adheres.
Pan sear (recommended for crisp exterior, tender interior)
Heat a heavy skillet (cast iron preferred) over medium to medium-high heat until hot but not smoking (about 2–3 minutes). Place the bacon slice in the dry hot pan. There is no need to add additional fat; the bacon will render its own fat. Cook without moving for 2½–3 minutes to allow a deep golden crust to form. Flip using tongs and cook the second side 2–3 minutes until a deep golden-brown crust forms and the internal texture is tender but cooked through. For extra caramelization (if using brown sugar), tilt the pan slightly and spoon a tablespoon of rendered fat over the sugared side for 15–30 seconds while it finishes cooking. Total pan time: 5–6 minutes depending on thickness and stovetop heat.
Oven finish (optional for very thick slices)
If your bacon slice is particularly thick (over 3/4") or you prefer a more evenly rendered interior, after searing both sides transfer the skillet to a preheated 375°F (190°C) oven for 4–8 minutes. Check at 4 minutes for desired doneness. Remove when fat is rendered and the slice reaches the texture you like.
Resting & finishing
Transfer the cooked bacon steak to a plate lined with paper towels to blot excess fat and rest for 1–2 minutes. If desired, squeeze a small amount of lemon (about 1/4 wedge) over the top or sprinkle a light pinch of flaky sea salt to finish. Let rest another 30 seconds, then serve hot.