Cody Casey
While some people prefer to stick to kosher salt and pepper when seasoning their steaks, others are open to experimenting with fats like butter, olive oil, and even bacon grease. Bacon fat can be used to pan-fry a steak, and some recipes suggest rubbing bacon fat on both sides of the steak before grilling. Bacon fat can also be spooned over the steak while cooking to impart a rich, subtle bacon-y flavour.
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What You'll Learn
Bacon fat as a steak seasoning
Bacon fat can be used to season a steak. It can add a rich, subtle bacon-y flavour to the meat. The next time you cook bacon, save the fat by letting it cool down in the pan and then straining it through a coffee filter into an airtight container. Store it in the refrigerator or freezer. When you're ready to cook your steak, take it out of the refrigerator 30 minutes beforehand and let it come to room temperature. You can then rub bacon fat on both sides of the steak and season with salt and pepper or a special blend.
When you're ready to cook the steak, heat a large, heavy-bottomed skillet over medium-high heat. Stand the steak up on its strip of fat in the skillet and hold it with tongs until the fat renders and the skillet becomes slick, which should take about 2 minutes. Place the steak flat in the skillet and sear until deep brown on one side, which should take 4 to 5 minutes. Turn and cook the other side until it starts to brown, which should take another 2 to 3 minutes. You can also add rosemary and garlic to the skillet and spoon the bacon fat over the steak for extra flavour.
Once the steak is cooked to your liking, transfer it to a cutting board and let it rest for 10 minutes. Then, slice the steak against the grain and spoon the rosemary-infused bacon fat over the slices. Sprinkle with flaky salt to taste.
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Storing and reusing bacon fat
Firstly, you should strain the bacon fat through a fine mesh strainer or coffee filter to remove any leftover bacon bits. This step is important as it prevents the fat from going rancid quickly. Once strained, pour the fat into a heatproof container with a tight-fitting lid, such as a mason jar, and place it in the refrigerator or freezer. Bacon fat can be stored in the refrigerator for up to 4 months, while it can last indefinitely in the freezer.
When storing bacon fat, it is important to keep it in an airtight container to prolong its quality. Additionally, it is best to avoid storing it at room temperature, as microparticles of bacon can cause the grease to spoil. Instead, store it in the refrigerator or freezer, where it will stay fresh for longer.
Once your bacon fat is stored, you can use it in a variety of dishes. Bacon fat is a saturated fat and can be used similarly to butter, coconut oil, or other animal-derived fats. It is commonly used for frying, adding flavour to vegetables, beans, dressings, and eggs. When using bacon fat for cooking, it is important to note that it should not be heated too high, as it can burn, especially if it wasn't strained well.
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Pan-frying steak with bacon fat
Cooking steak in bacon fat is a great way to impart a rich flavour and is a good alternative to using olive oil or butter. Here is a step-by-step guide to achieving the perfect bacon-fat steak:
Firstly, the bacon fat needs to be rendered. To do this, cook bacon in a pan and let the fat cool down. Then, strain the fat through a coffee filter into an airtight container. The fat can be stored in the refrigerator for future use.
When you are ready to cook your steak, remove it from the refrigerator 30 minutes before cooking and let it come to room temperature. This will ensure even cooking temperatures. 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. You can also use other seasonings of your choice, such as rosemary and garlic, to add more flavour to your steak.
Stand the steak up on its strip of fat in the skillet and hold it with tongs for about 2 minutes until the fat renders and the skillet becomes slick. Place the steak flat in the skillet and sear until deep brown on one side, which should take around 4 to 5 minutes.
Turn the steak and cook the other side until it starts to brown, which should take around 2 to 3 minutes. For a medium-rare steak, continue cooking and tilting the skillet, spooning the bacon fat over the steak until a thermometer inserted sideways into the thickest part registers 120 degrees Fahrenheit.
Once the steak is cooked to your desired level of doneness, transfer it to a cutting board and let it rest for about 10 minutes. Finally, slice the steak against the grain and serve by spooning the bacon fat over the slices.
Using bacon fat to pan-fry steak is a delicious way to add a subtle bacon-y flavour to your steak. Enjoy your bacon fat steak!
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Grilling steak with bacon fat
To grill a steak with bacon fat, first, ensure your steak is at room temperature, which will ensure even cooking. You can rub the bacon fat on both sides of the steak and season with salt and pepper, or a specific steak rub. You can then grill the steak to your desired level of doneness.
For a more intense bacon flavour, you can baste the steak with bacon fat while cooking. To do this, heat a heavy-bottomed skillet to a medium-high heat. Pat the steak dry, and season with salt and pepper. Sear the steak on one side for 4-5 minutes, then turn and cook the other side for 2-3 minutes. Reduce the heat to low, add rosemary and garlic to the skillet, and spoon the bacon fat over the steak. Continue cooking and basting until the steak reaches an internal temperature of 120 degrees Fahrenheit for medium-rare.
When the steak is done grilling, cover it with aluminium foil and let it rest for 10 minutes so it can reabsorb its juices. Then, slice the steak against the grain and spoon the rosemary-infused bacon fat over the slices.
You can also use bacon fat as a pocket filler in burgers, or to control flame-ups when grilling.
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Other fats for pan-frying steak
While bacon fat can be used to pan-fry steak, there are several other fats that can be used to achieve different flavours and textures.
One of the most popular fats for pan-frying steak is unsalted butter. Basting the steak with butter as it cooks helps to create a deeply brown crust and imbues the steak with a rich, buttery flavour. It is important to frequently baste the steak by tilting the pan and spooning the melted butter over it.
Neutral oils with high heat tolerance are also a good option for pan-frying steak. Canola oil, vegetable oil, avocado oil, and grape seed oil are all popular choices. These oils help to achieve a good crust without smoking up the kitchen. Refined avocado oil, in particular, has a high smoke point of over 500 degrees Fahrenheit.
When pan-frying steak, it is important to use a stainless steel or cast-iron skillet, as non-stick pans can make it difficult to achieve a good crust. It is also crucial to let the steak come to room temperature before cooking, as this will ensure even cooking.
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Frequently asked questions
Yes, bacon fat can be used to pan-fry a steak. Some people prefer to use butter or olive oil, but bacon fat can add a rich, subtle bacon-y flavor to your steak.
To prepare bacon fat for frying, let it cool down in the pan after cooking bacon. Then, strain it through a coffee filter into an airtight container and store it in the refrigerator.
To pan-fry a steak using bacon fat, first, remove the steak from the refrigerator 30 minutes before cooking and let it come to room temperature. Pat the steak dry, season it with salt and pepper on all sides, and rub bacon fat on both sides of the steak. Heat a large heavy-bottomed skillet over medium-high heat. Stand the steak up on its fat strip in the skillet and hold it with tongs for about 2 minutes. Place the steak flat in the skillet and sear until deep brown, about 4 to 5 minutes. Turn and cook the other side for 2 to 3 minutes for a medium-rare steak.
