Best Bacon Steak With Caramelized Butter Recipes

Bacon Fat Basted Steak image

Provided by Food Network Kitchen

Categories main-dish

Time 55m

Yield 2 servings

Number Of Ingredients 6

One 1-pound New York strip steak (about 1 inch thick)
Kosher salt and freshly ground black pepper
3 sprigs fresh rosemary
2 cloves garlic, crushed very flat
3 tablespoons strained bacon fat
Flaky salt, for serving

Steps:

Remove the steak from the refrigerator 30 minutes before cooking.
Heat a large heavy-bottomed skillet over medium-high heat. Pat the steak dry and season generously with kosher salt and pepper on all sides. Stand the steak up on the strip of fat in the skillet and hold it with tongs until the fat renders and the skillet is slick, about 2 minutes.
Place the steak flat in the skillet and sear until deep brown on one side, 4 to 5 minutes. Turn and cook the other side until starting to brown, 2 to 3 more minutes. Reduce the heat to low. Add the rosemary and garlic to the skillet and spoon the bacon fat over the steak. Continue cooking, tilting the skillet every so often and spooning the bacon fat up over the top of the steak, until a thermometer inserted sideways into the thickest part registers 120 degrees F for medium rare, about 1 minute.
Transfer to a cutting board and let rest 10 minutes. Slice the steak against the grain. To serve, spoon the rosemary-infused bacon fat over the slices and sprinkle with flaky salt.

Bacon Steak with Coriander, Smoked Oyster Mushrooms and Thyme Brown Butter image

Provided by Tom Pizzica

Time 55m

Yield 4 servings

Number Of Ingredients 10

2 teaspoons ground star anise
1 teaspoon ground clove
1 teaspoon freshly ground black pepper
4 pieces slab bacon (about 4-ounces each)
1 cup coriander seeds
2 cups oyster mushrooms
1 stick (4 ounces) plus 1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 teaspoons fresh thyme leaves, minced

Steps:

Preheat the oven to 300 degrees F.
In a small bowl, combine the star anise, clove, and black pepper. Dust each piece of bacon with the spices.
Heat a large, oven-safe saute pan over low heat until hot. Add the seasoned bacon and cook for 10 minutes. Transfer the pan to the preheated oven and cook for another 10 minutes.
Place a large saute pan on the stovetop. Add the coriander to the pan and then place the metal cooling rack on top of the pan. Scatter the mushrooms in the steamer basket and place the basket on top of the cooling rack. Cover the saute pan, cooling rack, and steamer basket with aluminum foil. Turn the burner on low heat and allow the mushrooms to smoke for 10 minutes. Carefully remove the steamer basket and metal rack from the pan. Dump out the coriander. Place the pan over medium heat, add 1 tablespoon butter and the smoked mushrooms. Saute the mushrooms until crispy, about 6 to 8 minutes. Add salt, and pepper, to taste.
Remove the mushrooms from the pan, and in the same pan add 1 stick butter. Melt the butter over medium heat until the foam subsides and butter just begins to turn brown. Stir in the thyme and cook, stirring, until the butter is golden brown. Season with salt and pepper.
Remove the bacon steaks from the oven. Pour the browned butter over the steaks and serve each with mushrooms on the side.