ironpeddler
Ye Old Newbie
- Joined
- Apr 8, 2008
- Messages
- 6,660
I'll start by quoting my post from Brian's "Ultimate Steak" thread and then share my exploits in the cooking of the Bacon Steak...
Well, I made a first attempt at our version of a 'Bacon Steak'. Like I said previously, I had been saving bacon grease to coat the steaks to do the searing before proceeding with the bacon wrap. I used 1 1/4lb shell steaks that were on sale at my butcher cut to about 1 1/2" thick.
First I massaged them with salt and fresh cracked pepper before dipping them in the warm bath of bacon grease for the first coat...popped them in the fridge for 20 minutes to harden the bacon grease and then BRUSHED THEM with a second coat of the pepper corn infused bacon grease as not to disturb the hardened first coat....then back in the fridge for another 20 minutes. After the second layer hardened over, we wrapped them in plastic wrap to 'marinade' in the fridge overnight. To create the pepper infused bacon grease, I took a glass container loaded up with a quad-color mixture of pepper corns (black, white, red, green) that I slightly cracked with the flat side of my chef's knife and then put in the microwave on a defrost cycle for 10 minutes at a time...5 times...letting it cool a bit between each infusion.
Here is a double bacon grease coated shell steak searing in the pan...didn't want the flareups of the BBQ grill.
Seared both sides for 2 minutes (I let them cool for a few minutes before continuing) and on to the bacon wrap....
The Bacon Mat of Life!...always use thick cut bacon as it's easier to handle and doesn't stretch as much when wrapping
Folded over the ends first, then the sides...
I flipped them over with the folded bacon on the bottom...
I put them on a cookie sheet lined with foil & then put them on top of my cookie cooling rack to keep them out of the grease...I've been using this technique with the bacon wrapped chicken breasts too and it comes out better with them not sitting in the bacon grease as they cook because the bottom comes out as crispy as the top.
Then we drizzled on the balsamic/espresso/stout reduction...
I popped them under the broiler for 10 minutes (on just the one side) then turned it down to 300 degrees for 35 - 40 minutes...and this is what they looked like when they finished cooking.
Without the flash...
At that point we put them on a plate and devoured them so I have no pictures of the cut, cooked steak. With the times I provided, the meat was done to a true medium pink...which was OK for us...next time I'll adjust it to get it to medium rare which we prefer. We paired it with twice cooked garlic mashed potatoes and grilled asparagus and they were delicious!...and I had my reservations on how they would taste as it was my son Anthony who was pushing hard for me to attempt these...he's in love with the bacon wrapped chicken breasts and could eat them daily.
Next time it will be a boneless steak, a bit larger piece of meat, and a longer low & slow cooking time...probably at 225 to 250 degrees. The reduction sauce was on the money and I will make that exactly the same...the taste of the crispy cooked bacon with the little bite of the reduction was perfect! Add in the slight bacon tasting beef flavor...and we have another bacon wrapped winner!
Well, I made a first attempt at our version of a 'Bacon Steak'. Like I said previously, I had been saving bacon grease to coat the steaks to do the searing before proceeding with the bacon wrap. I used 1 1/4lb shell steaks that were on sale at my butcher cut to about 1 1/2" thick.
First I massaged them with salt and fresh cracked pepper before dipping them in the warm bath of bacon grease for the first coat...popped them in the fridge for 20 minutes to harden the bacon grease and then BRUSHED THEM with a second coat of the pepper corn infused bacon grease as not to disturb the hardened first coat....then back in the fridge for another 20 minutes. After the second layer hardened over, we wrapped them in plastic wrap to 'marinade' in the fridge overnight. To create the pepper infused bacon grease, I took a glass container loaded up with a quad-color mixture of pepper corns (black, white, red, green) that I slightly cracked with the flat side of my chef's knife and then put in the microwave on a defrost cycle for 10 minutes at a time...5 times...letting it cool a bit between each infusion.
Here is a double bacon grease coated shell steak searing in the pan...didn't want the flareups of the BBQ grill.
Seared both sides for 2 minutes (I let them cool for a few minutes before continuing) and on to the bacon wrap....
The Bacon Mat of Life!...always use thick cut bacon as it's easier to handle and doesn't stretch as much when wrapping
Folded over the ends first, then the sides...
I flipped them over with the folded bacon on the bottom...
I put them on a cookie sheet lined with foil & then put them on top of my cookie cooling rack to keep them out of the grease...I've been using this technique with the bacon wrapped chicken breasts too and it comes out better with them not sitting in the bacon grease as they cook because the bottom comes out as crispy as the top.
Then we drizzled on the balsamic/espresso/stout reduction...
I popped them under the broiler for 10 minutes (on just the one side) then turned it down to 300 degrees for 35 - 40 minutes...and this is what they looked like when they finished cooking.
Without the flash...
At that point we put them on a plate and devoured them so I have no pictures of the cut, cooked steak. With the times I provided, the meat was done to a true medium pink...which was OK for us...next time I'll adjust it to get it to medium rare which we prefer. We paired it with twice cooked garlic mashed potatoes and grilled asparagus and they were delicious!...and I had my reservations on how they would taste as it was my son Anthony who was pushing hard for me to attempt these...he's in love with the bacon wrapped chicken breasts and could eat them daily.
Next time it will be a boneless steak, a bit larger piece of meat, and a longer low & slow cooking time...probably at 225 to 250 degrees. The reduction sauce was on the money and I will make that exactly the same...the taste of the crispy cooked bacon with the little bite of the reduction was perfect! Add in the slight bacon tasting beef flavor...and we have another bacon wrapped winner!
