Cooking a bacon wrapped steak in oven is one of the easiest ways to get a restaurant-quality meal at home. This guide covers everything from choosing the right cut to nailing the perfect oven temperature. You will learn simple techniques that make your steak juicy, your bacon crispy, and your dinner unforgettable.
There is something magical about a bacon wrapped steak in oven. The bacon crisps up, the fat renders, and the steak stays incredibly juicy. It is one of those dishes that looks fancy but is actually very simple to make. Whether you are cooking for a special date night or just want a delicious weeknight dinner, this method delivers every time.
The beauty of using your oven is that you get even heat all around the meat. No need to stand over a hot skillet flipping things. You set the timer, walk away, and let the oven do the work. And the best part? Cleanup is usually pretty easy too. A little spilled grease cleanup is all it takes to get your pan back to shiny.
If you have never tried this before, you are in for a treat. In this guide, we walk you through everything step by step. From picking the right steak and bacon to getting the perfect oven temperature. By the end, you will feel confident enough to make this your go-to dinner recipe.
Key Takeaways
- Choose the right steak cut: Thick-cut ribeye, flank steak, or sirloin work best for wrapping in bacon.
- Use center-cut bacon: It wraps more evenly and renders fat better than thin or thick-cut varieties.
- Oven temperature matters: 400°F is the sweet spot for crispy bacon and a perfectly cooked steak.
- Always use a meat thermometer: This ensures your steak reaches the exact doneness you want.
- Let the steak rest: Resting for 5-10 minutes keeps all those juices locked inside.
- Secure the bacon well: Toothpicks or kitchen twine prevent the bacon from unraveling during cooking.
📑 Table of Contents
What Is Bacon Wrapped Steak in Oven?
A bacon wrapped steak in oven is exactly what it sounds like. You take a steak, wrap it in strips of bacon, and cook it in the oven. The bacon acts as a flavorful crust while the steak cooks inside its own juices. This method works especially well with thicker cuts of steak because the bacon has time to crisp up without burning before the steak is done.
This cooking style has become hugely popular because it combines two beloved foods into one dish. The smoky, salty flavor of bacon pairs beautifully with a rich, juicy steak. You can keep it simple with just salt and pepper, or add garlic butter and herbs for extra flavor. The flexibility is what makes this recipe so appealing for home cooks of all skill levels.
Why Cook Steak This Way?
There are several reasons why oven-baked bacon wrapped steak beats other methods. First, it is hands-off. You do not need to flip the steak or watch it constantly. Second, the oven provides consistent heat, which means more even cooking. Third, the bacon fat bastes the steak as it cooks, adding incredible flavor from the inside out.
Compared to grilling, the oven method is more predictable. You do not have to worry about flare-ups or uneven grill marks. And compared to pan-searing alone, wrapping the steak in bacon adds a whole new layer of texture and taste. It is a win-win situation for your taste buds.
Best Cuts of Steak for Wrapping in Bacon
Not all steaks are created equal when it comes to wrapping them in bacon. Some cuts work better because of their thickness and marbling. Here are the top choices for your next bacon wrapped steak in oven recipe.
Ribeye Steak
Ribeye is a crowd favorite for a reason. It has beautiful marbling that keeps it tender and juicy. When you wrap a thick ribeye in bacon, the fat from both the bacon and the steak melds together during cooking. The result is a rich, buttery steak with a crispy bacon exterior. Ribeye steaks that are about 1.5 inches thick work best for this method.
Flank Steak
Flank steak is a leaner option that still works wonderfully when wrapped in bacon. Since it is naturally leaner, the bacon adds moisture and flavor that flank steak sometimes lacks on its own. Slice it against the grain after cooking for the most tender bite. Flank steak also takes on marinades and seasonings really well, so feel free to get creative.
Sirloin Steak
Sirloin is a versatile and affordable cut that makes a great bacon wrapped steak in oven. It has a good balance of meat and fat. Sirloin cooks evenly in the oven and pairs well with almost any seasoning blend. It is a great option if you want something classic without breaking the bank.
Filet Mignon
Filet mignon is the most tender cut you can choose. It is lean and delicate, so wrapping it in bacon helps keep it moist during cooking. Filet mignon cooks faster than fattier cuts, so keep a close eye on the internal temperature. This is a great choice for a special occasion dinner.
How to Prepare Bacon Wrapped Steak
Preparation is the key to a perfect bacon wrapped steak in oven. Taking a few extra minutes before cooking makes a huge difference in the final result. Here is how to get ready.
Step 1: Choose Your Bacon
Not all bacon is the same. For wrapping steak, you want center-cut bacon. It is the most uniform in thickness and renders fat evenly. Thin bacon tends to burn before the steak is done, while very thick bacon can be hard to wrap tightly. You will typically need 3 to 4 strips per steak, depending on the size.
Step 2: Prep the Steak
Start by patting your steak dry with paper towels. This helps the seasoning stick and promotes better browning. Season generously with salt, pepper, and any other spices you like. Garlic powder, smoked paprika, and onion powder all work great. Some people like to rub a thin layer of mustard on the steak first. It helps the seasoning adhere and adds a subtle tangy flavor.
Step 3: Wrap the Bacon
This is the fun part. Lay strips of bacon lengthwise along the steak. You can overlap them slightly for full coverage. Use toothpicks to secure the bacon in place. Push the toothpicks in at an angle so they stay put during cooking. If you prefer not to use toothpicks, you can tie the bacon on with kitchen twine. Just make sure it is snug but not too tight.
Quick tip: If you are using turkey bacon, it tends to be thinner and more delicate. You may want to use a toothpick or two more to keep it secure. Turkey bacon also cooks faster, so adjust your timing accordingly.
Step 4: Preheat the Oven
Always preheat your oven before putting the steak in. A hot oven from the start ensures the bacon begins crisping immediately. Set your oven to 400°F for the best results. This temperature is high enough to crisp the bacon but not so high that it burns before the steak reaches the right internal temperature.
Oven Temperature and Cooking Time
Getting the temperature and timing right is the most important part of cooking a bacon wrapped steak in oven. Too hot and the bacon burns. Too cool and the steak takes forever. Here is what you need to know.
| Steak Thickness | Oven Temp | Cook Time | Internal Temp (Medium) |
|---|---|---|---|
| 1 inch | 400°F | 18-22 minutes | 135°F |
| 1.5 inches | 400°F | 22-28 minutes | 135°F |
| 2 inches | 400°F | 28-35 minutes | 135°F |
These times are approximate and can vary based on your oven and how well-done you prefer your steak. Always use a meat thermometer to check the internal temperature. This is the single best way to guarantee a perfect result every time.
How to Check Doneness
Pull the steak out of the oven when it is about 5 degrees below your target temperature. The steak will continue to cook as it rests. This is called carryover cooking, and it is essential for getting the perfect doneness. Here is a quick guide to internal temperatures:
- Rare: 120-125°F
- Medium Rare: 130-135°F
- Medium: 135-145°F
- Medium Well: 145-155°F
- Well Done: 155°F and above
Most people prefer medium rare for bacon wrapped steak because it keeps the meat juicy and tender. The bacon also stays perfectly crispy at this doneness level. If you are unsure, it is always better to pull the steak out a little early. You can always put it back for a few more minutes, but you cannot undo an overcooked steak.
Tips for Perfect Bacon Wrapped Steak
Here are some expert tips that will take your bacon wrapped steak in oven from good to absolutely amazing.
Use a Wire Rack
Place your steak on a wire rack set over a baking sheet. This allows hot air to circulate around the bacon and steak evenly. The bacon gets crispy on all sides, not just the bottom. It also keeps the steak elevated so the bacon does not sit in its own grease and get soggy.
Let the Steak Come to Room Temperature
Take your steak out of the fridge about 30 minutes before cooking. A room temperature steak cooks more evenly than a cold one. The edges will not be overcooked by the time the center reaches the right temperature. This simple step makes a noticeable difference in the final result.
Do Not Skip the Resting Period
Once your steak comes out of the oven, let it rest for at least 5 to 10 minutes. This allows the juices to redistribute throughout the meat. If you cut into it right away, those juices will run all over your cutting board instead of staying in the steak. Tent it loosely with foil to keep it warm while it rests.
Add Garlic Butter for Extra Flavor
After the steak comes out of the oven, top it with a small pat of garlic butter. The residual heat will melt it right into the bacon and steak. This adds a rich, buttery flavor that takes the dish to the next level. You can also sprinkle fresh chopped herbs like rosemary or thyme on top.
Watch Out for Flare-Ups
Even in the oven, bacon fat can drip and cause smoke or small flare-ups. Keep an eye on your steak during cooking. If you notice excessive smoke, you may need to lower the temperature slightly or line the baking sheet with foil for easier cleanup. Always make sure your oven vent is on to keep smoke from filling your kitchen.
Common Mistakes to Avoid
Even experienced cooks make mistakes when preparing a bacon wrapped steak in oven. Here are the most common ones and how to avoid them.
Using Bacon That Is Too Thin
Thin bacon shrinks and burns quickly in a hot oven. It can also tear while you are wrapping the steak, leaving bare spots. Stick with regular or center-cut bacon for the best results. The bacon should be sturdy enough to hold its shape while the steak cooks.
Overcrowding the Pan
Give each steak plenty of space on the baking sheet. Overcrowding traps steam and prevents the bacon from crisping properly. If you are cooking multiple steaks, use two baking sheets or cook them in batches. The extra effort is worth the crispy, evenly cooked result.
Skipping the Thermometer
guessing when your steak is done is a recipe for disappointment. Invest in a good oven-safe meat thermometer. It takes the guesswork out of cooking and ensures your steak is exactly how you like it. This is especially important for thicker cuts where timing can be tricky.
Not Securing the Bacon Properly
If the bacon is not wrapped tightly or secured well, it will unravel during cooking. This leads to uneven cooking and bacon strips sliding around in the oven. Use enough toothpicks or tie the bacon snugly with twine. It is a small step that makes a big difference.
Cooking at Too High a Temperature
Some people crank the oven up to 450°F or higher thinking it will crisp the bacon faster. But this often burns the bacon before the steak is cooked through. 400°F is the sweet spot for most steaks. It gives the bacon time to crisp while the steak cooks evenly all the way through.
Forgetting to Season the Steak
It is easy to focus on the bacon and forget about the steak itself. But the steak is the star of the show. Season it well before wrapping. A simple blend of salt, pepper, and garlic powder goes a long way. You can also add a dry rub the night before and refrigerate it for deeper flavor.
Serving Suggestions
A bacon wrapped steak in oven is delicious on its own, but it pairs beautifully with the right sides. Here are some ideas to complete your meal.
- Roasted vegetables: Asparagus, broccoli, or carrots roasted in the oven at the same time as your steak.
- Mashed potatoes: Creamy mashed potatoes are a classic pairing that complements the smoky bacon flavor.
- Garlic bread: A warm, buttery garlic bread is perfect for soaking up the juices.
- Simple salad: A light green salad with vinaigrette balances the richness of the steak and bacon.
- Grilled corn: If you want to keep the grilled theme, corn on the cob is a fantastic side dish.
For a complete meal experience, consider making a simple pan sauce from the drippings left on the baking sheet. Add a splash of beef broth, a knob of butter, and some fresh herbs. Pour it over the sliced steak and you have a restaurant-quality plate right at home.
Frequently Asked Questions
Can I use any type of bacon for this recipe?
Center-cut bacon works best because it is uniform in thickness and renders fat evenly. Thick-cut bacon can also work but may take longer to crisp. Avoid very thin bacon as it tends to burn before the steak is fully cooked. Turkey bacon is an option for a leaner version, but regular pork bacon gives the best flavor and texture.
How do I prevent the bacon from burning in the oven?
Keep your oven temperature at 400°F and avoid going higher. Use a wire rack so air circulates around the bacon. Also, make sure your steak is at least 1 inch thick so the bacon has enough time to crisp without burning. If you notice the bacon browning too fast, you can loosely cover it with foil for the remaining cooking time.
What is the best internal temperature for bacon wrapped steak?
For a juicy and tender result, aim for 130-135°F for medium rare. This is the sweet spot where the steak is pink in the center and the bacon is perfectly crispy. Always use a meat thermometer inserted into the thickest part of the steak, avoiding the bacon, to get an accurate reading.
Can I prepare bacon wrapped steak ahead of time?
Yes, you can wrap the steak and bacon the night before and store it in the refrigerator. This actually helps the seasoning penetrate the meat. Just make sure to bring the steak to room temperature for about 30 minutes before cooking. Do not leave it out for too long, as raw meat should not sit at room temperature for more than two hours.
How do I keep the bacon from unraveling during cooking?
Use toothpicks or kitchen twine to secure the bacon tightly around the steak. Push toothpicks in at an angles so they stay in place. If you are using kitchen twine, tie it snugly but not so tight that it cuts into the steak. Both methods work well and will keep your bacon wrapped steak looking neat and cooking evenly.
Is it better to cook bacon wrapped steak in the oven or on the stove?
The oven method is more hands-off and provides even cooking on all sides. It is also easier to control the temperature. Stovetop cooking requires more attention and flipping. However, some cooks like to start the steak on the stove to sear it and then finish it in the oven for the best of both worlds. For a simple and reliable approach, the oven method is hard to beat.
Conclusion
A bacon wrapped steak in oven is one of the most satisfying meals you can make at home. It is simple, delicious, and impressive enough for guests. With the right cut of steak, good quality bacon, and the proper oven temperature, you will get restaurant-quality results every single time.
Remember to let your steak rest, use a thermometer, and take your time with the wrapping. These small steps make a huge difference. Once you try this method, you will wonder why you ever cooked steak any other way. So go ahead, fire up your oven, and enjoy one of the best steak meals you have ever had.