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The Weekend Chef

Steak seasoned with bacon fat: Why not?

Posted 3:56pm on Thursday, Apr. 12, 2012

Bacon fat as a seasoning? Why not? Everything taste better with bacon, plus the bacon fat adds a little extra smoky flavor to the steak.

First I fried two strips of bacon and drained the fat into an aluminum pan (we will use the bacon in another post). I then put the pan in the refrigerator for a couple of minutes, waiting for the bacon fat to turn opaque.

Now we are ready to bacon season the steak. I am using a nice thick 2-inch thick choice T-bone ($5.99 lb. at Costco, what a deal!). A thick steak allows you to get that nice char on the outside without overcooking the inside.

Take your steak out of the refrigerator and place it in the pan with the bacon fat. Rub the fat on both sides of the steak then season liberally with salt and pepper or your favorite steak rub.

Now for the important step, let the steak sit out for an hour to warm up to room temperature. Even if you don't use the bacon fat, letting your steak warm up to room temperature will give you a more consistent evenly cooked steak. So plan ahead!

Now the steak is ready to grill with all that bacony goodness.

I grilled mine to medium rare and presented it sliced off the bone (be sure to rest the steak for 5 minutes before slicing). A big steak like the one I fixed up can easily feed two and is much more impressive than trying to fix two small steaks. If you need help with how long to grill a steak be sure to check out my next post.

Boy this was good! The bacon fat added that extra smoky flavor plus the steak seemed to glisten when I took it off the grill.

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