Directions
- Take a slice of bacon and begin wrapping your steak. You'll want to choose a slice that is of uniform width and has no tears or holes in it.
- Toothpicks: Wrap the slice of bacon all the way around, overlapping the ends of the slice. Using toothpicks, push the toothpick into the bacon where the ends overlap, catch just a little of the steak on the toothpick, then keeping pushing back out of the slice of bacon. Using two toothpicks should hold the bacon in place securely.
- Twine: Alternatively, you can tie the bacon onto the steak. This method works well for pan-cooked steaks. Wrap the bacon around the steak using the same method as shown above, then simply secure the slice of bacon using a length of kitchen twine. Be sure to wrap snugly so that the twine stays in place during cooking, but not so tightly that you cut through the bacon with the twine. Trim the ends of the twine.
- Prepare your steak as you normally would.
- Remove the toothpicks or twine just before serving.
Recipe Note
Tips: The easiest steaks to wrap are those that are round and of uniform thickness. Using toothpicks is preferable to using twine if you'll be grilling, because flare-ups could cause the twine to catch fire.
