How To Cook Bacon Wrapped Steak In Oven

You want a fantastic dinner without a lot of fuss. Learning how to cook bacon wrapped steak in oven is the perfect solution. It combines two favorite foods into one simple, impressive meal. The oven does most of the work, giving you a juicy steak wrapped in crispy bacon. This method is reliable and easy for any night of the week.

This guide will walk you through everything. You’ll learn how to pick the right cut of steak, how to wrap it properly, and the best way to cook it. The result is consistently delicious. Let’s get started on making your next great meal.

This is the core method for success. We’ll cover the basic steps first, then get into all the details you need to know. The process is straightforward: prepare the steak, wrap it in bacon, and roast it in a hot oven. A quick finish under the broiler makes the bacon perfectly crisp. It’s that simple.

Why This Oven Method Works So Well

Using the oven gives you even, controlled heat. This cooks the steak through gently while rendering the bacon fat. The bacon baste the steak as it cooks, adding flavor and moisture. You also avoid the splatter mess of stovetop cooking. It’s a cleaner, more hands-off approach.

Essential Ingredients & Tools

You only need a few things to make this recipe a success. Here’s your checklist:

Steaks: Filet mignon, ribeye, or New York strip work best. Aim for 1 to 1.5 inches thick.
Bacon: Use regular-cut bacon, not thick-cut. Thin bacon gets crispier in the oven.
Oil & Seasonings: High-heat oil (like avocado or canola), kosher salt, black pepper, and optional garlic powder.
Tools: An oven-safe skillet (cast iron is ideal) or a baking sheet with a wire rack. Tongs, paper towels, and a meat thermometer are crucial.

Choosing the Best Steak Cut

The cut of steak you choose changes the final result slightly. Here’s a quick breakdown:

Filet Mignon: Very tender and lean. The bacon adds needed fat and flavor. It cooks quickly.
Ribeye: Already well-marbled and flavorful. Wrapping it in bacon makes it incredibly rich and juicy.
New York Strip: A great balance of tenderness and beefy flavor. It holds up well to the bold taste of bacon.

For this recipe, a thicker steak (over 1 inch) is better. It won’t overcook before the bacon is done.

Preparing Your Steak

Proper prep is the first step to a great result. Follow these steps:

Pat Dry: Use paper towels to dry the steak surfaces thoroughly. This helps with browning.
Season Generously: Rub a little oil on the steak, then season all sides with salt and pepper. Do this right before cooking, not hours early.
Let it Rest: Let the seasoned steak sit at room temperature for 20-30 minutes. This promotes even cooking.

Wrapping the Steak with Bacon

This step is fun and easy. The key is to secure the bacon well.

Lay your bacon slices flat on a cutting board. Slightly overlap them if you need more width for a larger steak.
Place the seasoned steak at one end of the bacon array.
Carefully roll the steak so the bacon wraps around its side. The ends of the bacon should meet, or slightly overlap, on the bottom of the steak.
Secure the bacon with 1-2 toothpicks, poking them through the bacon seam and into the steak. Don’t use too many, just enough to hold it.

Some people like to weave a bacon blanket first, but a simple wrap works perfectly and is faster.

The Step-by-Step Cooking Process

Now for the main event. Here is the detailed cooking method.

Step 1: Preheat and Prep Your Pan

Preheat your oven to 400°F (200°C). Place your cast iron skillet or baking sheet inside as the oven heats. Starting with a hot pan is essential. It sears the bottom of the steak immediately, preventing sticking and adding flavor.

Step 2: Initial Searing

Carefully remove the hot pan from the oven. Add a small amount of oil and swirl it. Place your bacon-wrapped steaks in the pan, seam-side down. The weight of the steak will help seal the bacon. You should hear a gentle sizzle.

Step 3: Oven Roasting

Immediately put the pan back into the preheated oven. Roast the steaks for 15-20 minutes. The exact time depends on thickness and your desired doneness. This is where your meat thermometer becomes your best friend.

Step 4: Checking for Doneness

Always use a meat thermometer for accuracy. Insert it into the thickest part of the steak, avoiding the toothpick. Here are the target temperatures:

Rare: 120-125°F (49-52°C)
Medium Rare: 130-135°F (54-57°C) – Recommended
Medium: 140-145°F (60-63°C)
Medium Well: 150-155°F (66-68°C)

Remember, the temperature will rise about 5 degrees while the steak rests.

Step 5: Crisping the Bacon

Once the steak is nearly at your target temperature, switch your oven to BROIL on high. Move the pan to the top rack, about 3-4 inches from the broiler element. Broil for 1-3 minutes, watching closely, until the bacon is crispy and browned. This step happens fast, so don’t walk away!

Step 6: The Crucial Resting Period

Remove the pan from the oven. Use tongs to transfer the steaks to a clean plate or cutting board. Let them rest for at least 5-10 minutes. This allows the juices to redistribute throughout the meat. If you cut it too soon, all those flavorful juices will end up on your plate, not in your steak. Carefully remove the toothpicks before serving.

Pro Tips for Perfect Results Every Time

Bacon Thickness: As mentioned, regular bacon is best. Thick-cut bacon often stays chewy and doesn’t crisp up as nicely in this cooking time.
Pre-Cook Bacon Slightly? Some cooks like to partially cook the bacon (about halfway) in a skillet before wrapping. This helps ensure it gets fully crisp. It’s an extra step, but it can be worth it.
Don’t Crowd the Pan: Leave space between the steaks in the pan. This allows for proper air circulation and even cooking.
Use a Wire Rack: If using a baking sheet, placing a wire rack on top is a game-changer. It elevates the steak, allowing heat to circulate all around for even bacon crisping.
Flavor Variations: Before wrapping, you can add a layer of flavor. Try rubbing the steak with a mix of pepper and coffee grounds, or brush it with a little mustard or horseradish for a kick.

What to Serve With Bacon Wrapped Steak

This rich steak pairs well with simpler sides that balance the meal. Here are some classic ideas:

Potatoes: Creamy mashed potatoes, crispy roasted potatoes, or a simple baked potato.
Vegetables: Green beans almondine, roasted asparagus, a crisp garden salad, or sauteed mushrooms.
Starches: A warm dinner roll or crusty bread is perfect for soaking up any juices.

Storing and Reheating Leftovers

Leftover bacon-wrapped steak is a treat. Store cooled leftovers in an airtight container in the fridge for up to 3 days.

To reheat, avoid the microwave. It will make the steak tough and the bacon rubbery. Instead, use a low-temperature oven. Place the steak on a wire rack over a baking sheet and warm it at 250°F (120°C) until just heated through. You can also reheat it gently in a skillet over low heat.

Common Mistakes to Avoid

Using Thin Steaks: A steak less than 1 inch thick will overcook by the time the bacon is done.
Skipping the Preheat: A cold pan won’t give you that initial sear, and the bacon may stick.
Overcooking: Relying on guesswork instead of a meat thermometer is the biggest cause of overdone steak.
Skipping the Rest: Cutting in too soon means a drier steak. Be patient.
Using Raw, Cold Steak: Putting a cold steak straight from the fridge into the oven leads to uneven cooking.

FAQs About Cooking Bacon Wrapped Steak

Can I use turkey bacon for this recipe?

You can, but the results will be different. Turkey bacon contains less fat, so it won’t baste the steak the same way and may not get as crispy. You might need to add a little oil to the pan. The flavor will also be milder.

How do I prevent the bacon from unraveling?

Securing it well with toothpicks is key. Place the seam side down in the hot pan first—this helps “seal” it. Also, make sure the bacon is cold when you wrap it; warm bacon is more likely to stretch and pull apart.

What’s the best oven temperature for bacon wrapped filet?

400°F (200°C) is ideal. It’s hot enough to cook the steak properly and render the bacon fat effectively. A lower temperature won’t crisp the bacon well, and a higher temperature could burn the bacon before the steak is cooked.

Do you need to flip the steak in the oven?

For this method, flipping is not usually necessary. Starting in a hot pan sears one side, and the oven’s ambient heat cooks it evenly. The final broil crisps the top and sides. Flipping can sometimes dislodge the bacon wrap.

Can I prepare these steaks ahead of time?

You can wrap the steaks in bacon and secure them with toothpicks a few hours ahead. Keep them covered on a plate in the refrigerator until you’re ready to cook. Let them come to room temperature for 20-30 minutes before putting them in the oven for best results.

Why is my bacon not getting crispy?

A few factors can cause this. The oven temperature might be too low, there could be too much moisture on the steak or bacon, or the bacon might be too thick. Using a wire rack and finishing under the broiler are the best solutions for crispy bacon.

Final Thoughts

Cooking a bacon wrapped steak in the oven is a reliable technique for a special meal. It feels fancy but requires minimal effort. The combination of savory, crispy bacon and tender, juicy steak is always a winner. By following these clear steps—choosing good ingredients, using a thermometer, and allowing for resting time—you’ll get a fantastic result. This recipe is sure to become a regular in your cooking routine. Give it a try and see how simple it can be to make something really special at home.