Bacon loin steaks also known as bacon chops are a delicious cut of meat made from the loin section of a pig. These steaks consist of a slice of tenderloin or sirloin steak that has been wrapped in bacon. The result is a juicy, flavorful steak with a smoky, salty crust.
Cooking bacon loin steaks is easy to do at home with just a few simple steps Here is a complete guide to preparing these tasty steaks so you can enjoy restaurant-quality results
Ingredients for Bacon Loin Steaks
To make bacon loin steaks at home, you will need:
- Pork loin steaks, cut 1 inch thick
- Bacon slices
- Olive oil
- Seasonings like garlic powder, salt, and pepper
When choosing the pork, select good quality loin steaks that are evenly cut for even cooking Pick a steak like top loin or tenderloin for the most tenderness.
Opt for high-quality, thick-cut bacon that is about the same length as your steaks. This will make wrapping easier.
Wrapping the Bacon
Start by patting the steaks dry with paper towels. Then, season them lightly on both sides with salt, pepper, garlic powder, or any other seasonings you enjoy.
Take one seasoned steak and place a slice of bacon vertically across the top of the meat. Wrap the bacon around the steak, overlapping slightly. The bacon wrap should fully enclose the steak. If needed, use toothpicks to hold the bacon in place.
Repeat with the remaining steaks and bacon slices until all steaks are wrapped. Refrigerate for 30 minutes before cooking to help the bacon adhere to the meat.
Cooking Methods for Bacon Loin Steaks
There are several cooking methods that work well for bacon loin steaks:
Pan-Frying
Pan-frying is a quick and easy way to cook bacon loin steaks. Heat 1-2 tbsp olive oil in a large skillet over medium-high heat.
Once hot, add the steaks and cook for 4-5 minutes per side until the bacon is crispy and the steaks reach an internal temperature of at least 145°F. Turn the steaks occasionally for even browning.
Grilling
Preheat a grill to medium-high heat. Oil the grates lightly to prevent sticking.
Place the steaks on the grill and cook for 5-7 minutes per side. Turn steaks a quarter turn halfway through to create grill marks on the bacon.
Grilling allows the bacon to become perfectly crispy and gives a nice smoky flavor.
Broiling
For broiling, place steaks on a foil-lined baking sheet. Broil 6 inches from heat for 9-12 minutes, flipping halfway through.
Broiling cooks the steaks through while also crisping up the bacon nicely. Keep an eye on them to avoid burning.
Baking
To bake, preheat oven to 375°F. Arrange steaks on a baking sheet.
Bake for 15-20 minutes until steaks reach 140°F internally. Then switch oven to broil for 2-3 minutes to crisp bacon.
Baking gently cooks steaks before broiling crisps up the bacon wrap.
Internal Temperatures for Doneness
Always rely on an instant-read thermometer to test doneness rather than appearance alone. The internal temperature indicates when bacon loin steaks are cooked properly:
- Rare: 120-125°F
- Medium rare: 130-135°F
- Medium: 140-145°F
- Medium well: 150-155°F
- Well done: 160°F and above
The bacon itself should reach 155-165°F to become fully crisp.
Letting Steaks Rest
After cooking, transfer steaks to a cutting board and tent loosely with foil. Let rest 5-10 minutes before slicing and serving.
Resting allows juices to redistribute so steaks stay juicy when you cut into them. Don’t skip this important step.
Serving Suggestions
Bacon loin steaks pair well with a variety of side dishes and sauces:
- Steamed vegetables like broccoli, green beans, or asparagus
- Roasted potatoes or sweet potatoes
- Rice pilaf or buttered pasta
- Salad with balsamic vinaigrette
- Garlic and herb butter
- BBQ sauce or steak sauce
- Chimichurri sauce
Get creative with additional flavors that complement the bacon and beef. This versatile steak works with many cuisines.
Storing and Reheating Leftovers
Properly stored, leftover bacon loin steaks will keep 3-4 days in the refrigerator. Place cooked steaks in an airtight container or resealable plastic bag.
To reheat, use the oven or microwave:
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Oven: Place steaks on a baking sheet and warm at 300°F for 10 minutes until heated through.
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Microwave: Microwave individual steaks on half power in 30 second intervals until hot, 1-2 minutes total.
The bacon may lose a bit of its crispiness when reheating leftovers. Enjoy it more for the flavor than texture.
Tips for Perfect Bacon Loin Steaks
- Let steaks sit at room temperature for 15-30 minutes before cooking for more even cooking.
- Use bacon slices about the same length as the steaks for easier wrapping.
- Make sure bacon fully encloses steak – use toothpicks to secure if needed.
- Don’t press down with spatula when cooking – let steak brown undisturbed for best sear.
- Allow steak to rest before slicing into it to keep juices intact.
- Add a pat of flavored butter on top just before serving.
With these simple tricks and proper cooking methods, you can enjoy restaurant-quality bacon loin steaks easily at home. The combination of flavors is sure to impress any steak lover.
FAQs
How long does it take to cook bacon loin steaks?
Bacon loin steaks take about 10-15 minutes total to cook by pan frying, grilling or broiling. Baking will take 15-20 minutes plus 2-3 minutes under the broiler. Use a meat thermometer to confirm doneness.
What is the best cut of steak to wrap in bacon?
The most tender cuts like tenderloin, top loin, or sirloin make the best bacon steaks. Choose a 1-inch thick steak so it cooks evenly and holds up well wrapped in bacon.
Can you freeze uncooked bacon loin steaks?
Yes, wrap uncooked steaks tightly in plastic wrap followed by foil and freeze for 2-3 months. Thaw in the fridge overnight before cooking. The bacon may lose a bit of crispiness from freezing.
What kind of bacon is best for bacon loin steaks?
Use a good quality thick-cut bacon, about 1/16 inch thick. Thinner bacon may overcook and burn before the steak is done. Thick bacon holds up better during cooking.
Are bacon loin steaks healthy?
While not the leanest option, bacon loin steaks offer a good source of protein, vitamins and minerals. Portion control is key – a 6-8 oz steak is a reasonable serving. Go for a leaner cut of pork and limit additional high fat sides.
Bacon loin steaks are easy to master at home with the right technique. Follow this guide for enjoying the classic steakhouse flavor of tenderloin wrapped in crispy, salty bacon.
Tamsin Burnett-Hall Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
- 350g baby potatoes
- 200g Tenderstem or regular broccoli
- 1 tsp vegetable oil
- 1 x 250g pack lean bacon loin steaks
- 2 tbsp clear honey
- 2 tbsp wholegrain mustard
- 1 tsp butter
- 3 spring onions, chopped
- 1 x 198g tin sweetcorn, drained
Share:
- Put the baby potatoes in a pan of boiling water and cook them for 15 to 20 minutes, until they are soft. For the last 3 minutes, add the broccoli.
- In a pan with oil, heat it up and add the bacon steaks. Stir-fry over medium heat for 8 to 10 minutes, until golden and cooked all the way through. Put the honey, mustard, and 1 tablespoon of water in the pan. Let it bubble for one minute, then turn the steaks over in the glaze. Remove from the heat.
- Drain the potatoes and broccoli. The butter should melt in the pan. Fry the spring onions for one to two minutes. Then add the drained sweetcorn and heat it through. Put the potatoes back in the pan and lightly crush everything together. Place the broccoli and potato-corn crush on two warm plates. Top with the steaks and honey-mustard sauce.
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