Thick-cut Bacon Steak (1 Slice) Recipe
Make Thick-cut Bacon Steak (1 Slice) Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Bacon Steak
Method
Bacon Steak
Prepare and season
Remove the single thick-cut bacon slice from the refrigerator and pat it dry with a paper towel to remove excess moisture. Lightly season both sides with the kosher salt and freshly ground black pepper (use sparingly because bacon is already salty). Let the slice sit at room temperature for 5 minutes while you heat the pan.
Heat the pan
Place a heavy skillet (cast iron is preferred) over medium heat. Add the neutral oil and allow it to warm for 30 seconds — you want the oil to shimmer but not smoke.
Sear the bacon steak
Lay the bacon slice flat in the hot skillet. Cook undisturbed for 2 to 3 minutes, until the bottom is deeply browned and crisp at the edges. Use tongs to flip the slice gently. If the bacon is very thick and not yet cooked through after flipping, reduce heat to medium-low to prevent burning while allowing the fat to render.
Finish with butter and optional glaze
After flipping, add the unsalted butter to the pan and, if using, drizzle the maple syrup over the top of the bacon slice. Spoon the melted butter and glaze over the bacon for about 30 to 60 seconds to build a glossy finish and deepen flavor. Continue cooking until the bacon reaches your desired doneness (another 1 to 2 minutes).