Bacon Steak: Big Flavor, Bold Sear, and Next-Level Sizzle

If you think bacon can’t be a main course, you haven’t tried bacon steak yet. This thick-cut pork belly is grilled, pan-seared, or oven-roasted just like a traditional steak, but it brings the smoky, salty richness of bacon to every juicy bite.

At Tasty Plated, Chef Rachael has been serving up bacon steak as a brunch showstopper and a bold dinner centrepiece. Whether you’re using it to impress guests or upgrade your weekend breakfast, this cut proves bacon isn’t just for sides.

• What Exactly Is Bacon Steak?

Bacon steak usually refers to a thick slab of pork belly, cut into ½ to 1-inch steaks, cooked in a way that treats it more like traditional steak than breakfast bacon. Think of it as steak-sized bacon, crisp on the outside, tender on the inside, and richly marbled for flavour.

There are two main styles:

1. Uncured, raw pork belly slabs: cook them yourself with spices and a sear

2. Pre-smoked or cured slab bacon: thicker than grocery strips, needs only heating and finishing

It’s NOT:

• Thin breakfast bacon

• Pork chops

• Bacon-wrapped steak (that’s a different thing!)

• Ingredients and Cuts: What to Look For

To get this right, you need the right cut. Ask your butcher for slab bacon or raw pork belly, cut into steaks.

What to buy:

• Uncured pork belly steaks: ½ to 1 inch thick

• Or pre-cured slab bacon for quicker prep

• Look for marbling, not just fat

• Optional: dry rubs, maple syrup, BBQ sauce, chili flakes, mustard glaze

Flavor pairing suggestions:

• Savoury rub: smoked paprika, black pepper, garlic powder

• Sweet-savoury glaze: maple syrup + mustard + rosemary

• Spicy BBQ: chipotle powder + brown sugar + cider vinegar

Chef Rachael’s favorite? “Maple-chili glaze with cracked pepper, sweet, smoky, and a little heat.”

• How to Cook Bacon Steak (Grill, Pan, Oven)

No matter how you cook it, the key is this: medium heat, crisp edges, tender center. Here’s how to make it happen.

1. Grilled Bacon Steak

• Preheat grill to medium

• Season or glaze bacon steaks

• Grill 5–7 minutes per side, turning once

• Let rest for 5 minutes before slicing

2. Cast Iron Skillet

• Heat skillet over medium

• Add a splash of oil (bacon still sticks if not careful)

• Sear steaks 4–6 minutes per side until caramelized

• Optional: finish in 375°F oven for 5 minutes

3. Oven-Baked

• Preheat to 400°F

• Line pan with foil or parchment

• Bake for 18–25 minutes, flipping halfway

• Broil last 2 minutes for crispness

• Chef Rachael’s Tips: Seasoning, Crisping, and Finishing Touches

Chef Rachael treats bacon steak like a hybrid between bacon and pork belly, it needs a little patience, a hot surface, and just the right finish.

Pro tips:

• Start room temp: cold meat seizes and cooks unevenly

• Dry rubs stick better than wet sauces at the beginning

• For glazes, brush on near the end to avoid burning sugar

• Let it rest for 5 minutes before slicing

• Cut against the grain for tender, meaty bites

“Let the fat crisp, but don’t cook it to bacon-level crunch, you want a steak-style chew,” she says.

• Table: Bacon Steak vs Regular Steak vs Bacon-Wrapped Filet

• Serving Ideas, Sides, and Leftover Recipes

Bacon steak is rich, so pair it with fresh, starchy, or spicy sides for balance.

Favorite sides:

• Roasted potatoes or grits

• Arugula salad with citrus vinaigrette

• Fried eggs + toast (hello, brunch)

• Cornbread or buttermilk biscuits

• Charred corn, green beans, or grilled asparagus

Leftover ideas:

• Chop into BLTs or bacon steak tacos

• Layer in grilled cheese sandwiches

• Add to fried rice or mac and cheese

• Crumble over loaded salads or baked potatoes

• FAQs About Bacon Steak

1. Is bacon steak just thick bacon?
Not quite. It’s cut like a steak and cooked like one too, think pork belly meets ribeye.

2. Can I use regular bacon for this?
No. Regular sliced bacon is too thin and will just crisp up like normal bacon.

3. What’s the best cooking method?
Grilling or cast iron delivers the best crisp, but oven roasting works great too.

4. Is this healthy?
It’s indulgent, but high-protein and low-carb when served with smart sides.

5. Can I prep it ahead?
Yes! Marinate or dry rub ahead, then cook fresh for best texture.

6. What drinks pair well with bacon steak?
A smoky bourbon, craft beer, or iced cold brew for brunch.

• Final Bite: Where Bold Meets Smoky

The name might sound playful, but bacon steak is no joke. It’s thick, savoury, slightly crisped, and incredibly satisfying. From brunch plates to backyard grills, it’s the kind of dish that surprises people, in the best way.

With Chef Rachael’s techniques, you’ll cook it confidently, serve it proudly, and maybe even convert a few steak purists.

Fire up the skillet or preheat the grill, this is one meaty meal you’ll want to make again.