Tiffany Haney
While some people prefer using butter or olive oil to cook steak, others have considered using bacon grease. Bacon grease can be used to pan-sear steaks, although some people believe that it is a sin or blasphemy to do so. Bacon grease can be refrigerated and used in solid form as a pocket filler in burgers, similar to how cheese is used. It can also be drizzled or melted in a hot skillet and used to cook steaks.
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Bacon grease storage
Bacon grease is a versatile staple that can be used for cooking and adding flavour to dishes. It can be used to season cast-iron pans, sauté vegetables, or even add a smoky twist to baked goods like biscuits and cornbread.
Storing Bacon Grease
When storing bacon grease, it is important to remove any leftover bits of food to prevent spoilage and stop the grease from going rancid. This can be done by straining the grease through a fine mesh strainer, coffee filter, or cheesecloth. It is easier to strain the grease while it is still warm.
The strained grease can then be stored in a glass jar with a tight-fitting lid, such as a Mason jar, or a ceramic grease container. Plastic containers should be avoided as they can absorb odors and flavors. For added convenience, some grease storage containers come with built-in strainers.
Bacon grease can be stored at room temperature for about a week, in the refrigerator for up to 3 months, or in the freezer indefinitely. If storing in the freezer, it is best to portion the grease into small amounts and freeze them in freezer-safe containers, such as ice cube trays.
Using Bacon Grease for Pan-Searing Steaks
Bacon grease can be used for pan-searing steaks. One method involves heating the bacon grease in a cast-iron skillet until it reaches its smoke point, then placing the steaks in the pan and searing for 30-45 seconds on each side.
Some people may consider using bacon grease on a steak to be a "sin," preferring to use other seasonings like Lawry's and garlic granules. However, others enjoy the flavour that bacon grease adds to their steaks. Ultimately, it is a matter of personal preference.
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Pan type
When it comes to choosing the right pan for pan-searing steaks with bacon grease, there are a few options to consider. Here are some detailed explanations and instructions:
Cast Iron Pan:
Cast iron pans are a popular choice for searing steaks due to their excellent heat retention properties. They can get extremely hot, which is beneficial for achieving a good sear. However, because cast iron gets hotter than stainless steel, you must closely monitor the pan temperature to prevent the bacon grease from smoking and imparting a burnt flavour to your steak. If you're using a cast-iron pan, consider blending avocado oil with bacon grease to raise the smoke point.
Stainless Steel Pan:
Stainless steel pans are another option for searing steaks with bacon grease. They don't get as hot as cast iron, so you may have better control over the temperature. Just ensure that the pan is still hot enough to achieve a proper sear without the grease smoking.
Other Types of Pans:
If you're using a different type of pan, such as non-stick or carbon steel, the same principles apply. Ensure the pan is hot enough to sear the steak effectively, but be cautious about the smoke point of the bacon grease. You may need to adjust the heat accordingly.
Pan Size:
While not directly related to the type of pan, it's worth considering the size of the pan in relation to the number of steaks you plan to cook. Ideally, choose a pan that can comfortably fit all the steaks in a single layer without overcrowding. This ensures even cooking and browning.
In summary, when choosing a pan for searing steaks with bacon grease, consider the heat retention properties of the material and the smoke point of the grease. Cast iron pans excel at heat retention but require careful temperature management, while stainless steel offers better temperature control. Always ensure your pan is hot enough to achieve a good sear without burning the grease.
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Temperature control
When pan-searing steaks in bacon grease, temperature control is crucial to achieving the desired level of doneness and preventing the grease from burning. Here are some tips for effective temperature control:
Choosing the Right Pan
Using a carbon steel or cast iron pan is recommended for searing steaks. These pans retain heat effectively, allowing you to achieve a good sear without burning the grease.
Heating the Bacon Grease
Start by heating a tablespoon of bacon grease in your chosen pan over high heat. It is important to wait until the pan is very hot before adding the steak. You can determine this by observing the smoke point of the grease; once it starts to smoke, it is ready for searing.
Managing the Heat
Once you have formed a crust on the steak, it is essential to lower the heat. If you are using butter, as many recipes suggest, you must manage the heat to prevent the butter from burning. An ideal temperature for adding butter is around 225°F (107°C). Use a large spoon to baste the melted butter over the steak for added flavour.
Monitoring Steak Temperature
To ensure your steak reaches your desired level of doneness, it is advisable to use a meat thermometer. For a medium-rare steak, remove it from the heat when the internal temperature reaches 120°F (49°C), and for a medium steak, aim for 130°F (54°C). Remember to let the steak rest for a few minutes after searing, as the temperature will continue to rise during this time.
Combining with Other Fats
If you are concerned about the smoke point of bacon grease, you can blend it with other fats or oils, such as avocado oil or canola oil, to raise the smoke point. This will give you more flexibility with temperature control and prevent the grease from burning at lower temperatures.
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Steak seasoning
Yes, you can pan-sear steaks in bacon grease. To do this, heat the bacon grease in a cast-iron skillet until very hot, then place the steaks in the pan and sear for 30–45 seconds on each side.
Now, on to the topic of steak seasoning. A good steak only needs salt and pepper, but you can take it to the next level with some extra seasonings. Here are some ideas for seasoning blends that will enhance the flavour of your steak without overpowering it:
Option 1: Salt, Pepper, and Herbs
This blend includes salt and pepper as the base, with the addition of garlic powder, onion powder, smoked paprika, and herbs such as rosemary, thyme, or basil. This combination adds savoury and smoky flavours to the steak, complementing the meat's natural taste.
Option 2: Spicy and Citrusy
This blend includes black peppercorns, coriander seeds, and dried dill as the main ingredients. The black pepper adds a spicy floral note, while coriander brings a warm, citrusy flavour, and dried dill adds a fresh herbaceous touch. You can also add onion powder and garlic powder for extra savouriness.
Option 3: Bolder Blend
If you prefer a bolder flavour, try a blend with cayenne and red pepper flakes. This combination adds a kick of spice to your steak and is perfect for those who like their food with a little extra heat.
When seasoning your steak, remember to start with a light hand and gradually add more seasoning as needed. You can also press the seasoning into the meat with your palm to help it adhere better. Additionally, consider using a high-heat oil along with the seasoning to ensure even distribution.
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Resting and serving
Resting your steak is essential to serving a quality cut of meat. The internal juices of a steak constrict during the cooking process, and resting allows the meat to reabsorb and redistribute these juices. This results in a more evenly moist and flavourful steak.
As the steak cooks, the muscle fibres and proteins are heated, and the juices are pushed towards the centre of the cut. When the steak is sliced immediately after cooking, the moisture in the centre pours out, and the steak loses flavour and becomes dry and tough.
To prevent this, it is recommended to let the steak rest for a few minutes before serving. The resting time allows the temperature of the steak to decrease slightly, and the muscle fibres relax and widen, allowing the juices to redistribute towards the edges of the meat.
The recommended resting time varies depending on the thickness of the steak. Thinner cuts of meat should rest for a minimum of 5-7 minutes, while thick cuts should rest for 10-20 minutes. For a medium-rare steak, the ideal internal temperature is around 125°F (51.7°C). However, it is recommended to remove the steak from the grill when it reaches 3-5 degrees Fahrenheit below this ideal temperature to account for carryover cooking.
During the resting period, the steak should be transferred to a cutting board, warm plate, or serving platter. To trap the heat, the pan can be tented with aluminium foil, and the foil should be removed before plating and serving.
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Frequently asked questions
Yes, you can. Bacon grease can be used to cook steaks and can impart a rich, subtle bacon flavour.
To pan sear steaks in bacon grease, heat the grease in a cast iron skillet until it is very hot. Place the steaks in the skillet and sear for 30-45 seconds on each side.
To prepare the bacon grease, cook bacon in the pan and let the fat cool down. Then, strain it through a coffee filter into an airtight container and store it in the refrigerator.
