How to Cook Bacon-Wrapped Sirloin on the Stove?
Cooking bacon-wrapped sirloin on the stove is a method to achieve a deliciously seared steak with crispy bacon without firing up the grill. This involves searing the steak in a hot pan, rendering the bacon, and then finishing it in the oven or continuing on the stovetop for optimal doneness.
Understanding the Appeal of Stovetop Bacon-Wrapped Sirloin
The allure of bacon-wrapped sirloin goes beyond simple culinary trend; it’s a flavor and texture symphony. The richness of the bacon perfectly complements the lean sirloin, creating a savory experience. Cooking this on the stovetop provides a quick and efficient alternative to grilling, making it accessible for weeknight meals and smaller kitchens. It also allows for precise control over the cooking process, ensuring a beautifully seared exterior and a perfectly cooked interior.
Benefits of Stovetop Cooking
There are several advantages to cooking your bacon-wrapped sirloin on the stovetop:
- Speed: Stovetop cooking is generally faster than grilling or baking.
- Convenience: It’s a great option when you don’t want to fire up the grill, especially during inclement weather.
- Control: You have more direct control over the heat, allowing for precise searing and cooking.
- Easy Cleanup: Typically, stovetop cooking requires minimal cleanup compared to grilling.
Essential Ingredients and Equipment
To prepare bacon-wrapped sirloin on the stovetop, you’ll need the following:
- Sirloin Steak: Aim for a sirloin steak about 1-1.5 inches thick, preferably from a reputable butcher.
- Bacon: Choose a quality bacon that will render well, such as thick-cut bacon.
- Salt and Pepper: To season the steak.
- Cooking Oil: A high-smoke point oil like canola or avocado oil.
- Cast Iron Skillet (Recommended): Cast iron provides even heat distribution and excellent searing.
- Tongs: For turning the steak.
- Meat Thermometer: Essential for ensuring the steak is cooked to your desired level of doneness.
Step-by-Step Cooking Process
Here’s how to cook bacon-wrapped sirloin on the stovetop to perfection:
Prep the Steak: Pat the sirloin steak dry with paper towels. This helps achieve a good sear. Season generously with salt and pepper on all sides.
Wrap with Bacon: Wrap the bacon around the sirloin steak, securing it with toothpicks if necessary. Overlap the bacon slightly to ensure full coverage.
Heat the Skillet: Place the cast iron skillet over medium-high heat. Add about a tablespoon of cooking oil. Allow the skillet to heat up until the oil is shimmering.
Sear the Steak: Carefully place the bacon-wrapped sirloin steak in the hot skillet. Sear for 3-4 minutes on each side, until the bacon is crispy and golden brown.
Reduce Heat and Cook: Reduce the heat to medium. Continue cooking for another 5-7 minutes, turning occasionally, until the steak reaches your desired level of doneness. Use a meat thermometer to check the internal temperature:
Doneness Internal Temperature Rare 125-130°F Medium-Rare 130-135°F Medium 135-145°F Medium-Well 145-155°F Well-Done 155°F+ Rest: Remove the steak from the skillet and place it on a cutting board. Let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
Slice and Serve: Remove the toothpicks (if used). Slice the steak against the grain and serve immediately.
Common Mistakes to Avoid
- Not Drying the Steak: Moisture inhibits searing. Ensure the steak is thoroughly dry before seasoning.
- Overcrowding the Pan: Overcrowding lowers the pan temperature and results in steamed, not seared, steak. Cook in batches if necessary.
- Using Too Much Oil: Excess oil can prevent proper searing. Use just enough to coat the pan.
- Not Using a Meat Thermometer: Relying on guesswork can lead to overcooked or undercooked steak. A meat thermometer is essential for accuracy.
- Skipping the Resting Period: Resting the steak is crucial for optimal tenderness and flavor.
Adding Flavor Variations
Don’t be afraid to experiment with different flavor combinations!
- Garlic Butter: Add a knob of garlic butter to the skillet during the last few minutes of cooking for extra flavor.
- Herbs: Sprinkle fresh herbs like rosemary or thyme into the skillet while cooking.
- Spice Rub: Use a dry rub with spices like paprika, chili powder, and garlic powder for added complexity.
- Brown Sugar: A light sprinkle of brown sugar on the bacon during the last few minutes of cooking can add a touch of sweetness and caramelization.
Frequently Asked Questions (FAQs)
What kind of sirloin steak is best for bacon-wrapping?
Choose a top sirloin steak that’s at least 1 inch thick. Top sirloin is relatively lean, so the bacon adds much-needed fat and flavor. Look for good marbling within the steak.
What kind of bacon is best for wrapping a steak?
Thick-cut bacon is generally preferred, as it holds its shape well during cooking and provides a satisfying crispness. Avoid overly sweet or flavored bacons, as they can clash with the natural flavor of the steak.
Do I need to use toothpicks to secure the bacon?
Toothpicks are helpful, but not always necessary. If you wrap the bacon tightly and overlap the ends, it often stays in place on its own. However, toothpicks provide extra security, especially if you’re using thinner bacon. Be sure to remove them before serving.
Can I cook bacon-wrapped sirloin entirely on the stove without using an oven?
Yes, you can. After searing the steak on all sides, reduce the heat to low, cover the skillet, and cook until the steak reaches your desired level of doneness. This method requires careful monitoring to prevent burning.
How do I prevent the bacon from burning before the steak is cooked through?
Keep the heat at a moderate level. If the bacon starts to brown too quickly, reduce the heat further or briefly remove the steak from the pan and drain off some of the rendered bacon fat.
What’s the best way to get crispy bacon on the stovetop?
Start with a cold pan and gradually increase the heat. This helps the bacon render slowly, resulting in crispier bacon. Also, don’t overcrowd the pan.
How do I know when the steak is done?
The most accurate way is to use a meat thermometer. Insert the thermometer into the thickest part of the steak, avoiding the bacon. Cook to your desired level of doneness.
Can I use other types of steaks besides sirloin?
Yes, other cuts like filet mignon or ribeye can also be used. However, leaner cuts like sirloin benefit most from the added fat and flavor of the bacon.
What are some good side dishes to serve with bacon-wrapped sirloin?
Roasted vegetables (asparagus, broccoli, Brussels sprouts), mashed potatoes, creamy polenta, or a fresh salad are all excellent choices.
Can I make this ahead of time?
While it’s best served immediately, you can prepare the bacon-wrapped sirloin ahead of time and store it in the refrigerator for up to 24 hours. Bring it to room temperature for about 30 minutes before cooking.
What do I do with the rendered bacon fat after cooking the steak?
Don’t throw it away! Rendered bacon fat is liquid gold. Use it for cooking eggs, roasting vegetables, or adding flavor to sauces. Store it in the refrigerator for up to a week.
What is the secret to a perfect sear on a steak?
The key to a perfect sear is a very hot pan and dry meat. Pat the steak dry with paper towels to remove any excess moisture. Ensure the pan is smoking hot before adding the steak. Resist the urge to move the steak around; let it sear undisturbed for 3-4 minutes per side.