When it comes to DIY in the kitchen, some things are harder than others. For instance, getting a hollandaise sauce just right might take some patience and practice. But today we’re bringing you something so simple, you’ll wonder why you haven’t been doing it with every steak you’ve ever eaten.
Wrap it in bacon.
Bacon-wrapped steaks marry together two of America’s favorite meats: steak and bacon. And when cooked together, the bacon infuses the steak with a slight smoky flavor.What union could be more perfect?
First, gather what you’ll need. The easiest steaks to wrap are those that are round and of uniform thickness. A tenderloin steak or filet mignon works best, though you can sometimes get a sirloin steak cut this way. We’re working with tenderloin steaks in these photos.
You’ll also need a thick-cut bacon. Don’t use thinly cut bacon because you want substantial slices that will stay intact during cooking, especially if you’re using the toothpick method of affixing the bacon (see below).
Then you’ll need something to hold the bacon on the steak. We’ll show you how to use either toothpicks or kitchen twine. If using toothpicks, get good, sturdy ones that won’t break apart when pushed into the meat.
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.
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.
Using toothpicks is preferable to using twine if you’ll be grilling, because flare-ups could cause the twine to catch fire.
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. (Need help? Check here.) Then remove the toothpicks or twine just before serving. And enjoy!
Do you usually wrap your own steaks in bacon, or have your butcher do it? Do you prefer toothpicks, skewers, or twine? What else do you like to wrap with bacon?