How To Cook Bacon Wrapped Sirloin In Oven

Getting a steakhouse-quality meal at home is easier than you think. This guide will show you how to cook bacon wrapped sirloin in oven for perfect doneness every time. The combination of a juicy, tender sirloin center and crispy, savory bacon is a classic for good reason. It feels special without needing chef-level skills. Using your oven is the key to even cooking and hands-off preparation. You can focus on sides or guests while the main dish cooks itself to perfection.

We’ll cover everything from picking the right cut to nailing your preferred temperature. You’ll learn simple tricks for securing the bacon and getting that ideal finish. Let’s get started.

This method is straightforward and reliable. The oven’s consistent heat surrounds the steak, cooking it evenly from all sides. The bacon protects the sirloin, basting it with fat as it renders. This keeps the leaner cut incredibly moist and flavorful. Follow these steps closely for a foolproof result.

Choosing Your Ingredients

Great results start with great ingredients. Here’s what you need to look for.

Sirloin Steaks: Aim for steaks that are 1 to 1.5 inches thick. This thickness is crucial for achieving a good sear outside and a juicy interior. Thinner steaks will overcook quickly. Look for cuts with good marbling (those little white flecks of fat) for the best flavor and tenderness.
Bacon: Use regular-cut bacon, not thick-cut. Thick-cut bacon won’t crisp up properly before the steak is done. Standard slices are the perfect balance. Center-cut bacon often has more meat and less fat, which can work well too.
Seasoning: Keep it simple. Coarse kosher salt and freshly ground black pepper are essential. The bacon adds a lot of salt, so be mindful not to overdo it. You can also add garlic powder, onion powder, or a touch of smoked paprika for extra depth.
Oil: A high-smoke-point oil like avocado oil, canola oil, or refined olive oil is needed for searing.

Essential Tools You’ll Need

A heavy, oven-safe skillet (cast iron is ideal).
Tongs for handling the steak.
A small brush or spoon for oil.
Paper towels for patting the steak dry.
Kitchen twine or toothpicks (optional, but helpful).
A reliable meat thermometer. This is non-negotiable for perfect doneness.

Step-by-Step Cooking Instructions

Step 1: Prepare the Steak

Take your sirloin steaks out of the refrigerator about 30-45 minutes before cooking. Letting them come closer to room temperature promotes even cooking. Pat them completely dry with paper towels. Moisture is the enemy of a good sear. Season all sides generously with salt and pepper. Remember, the bacon will add salt, so be a bit conservative if you’re sensitive to it.

Step 2: Wrap with Bacon

Take a slice of bacon and starting at one end, wrap it around the perimeter of the steak. Overlap the end slightly to secure it. If the steak is large, you might need two slices. The goal is to cover the sides of the steak, not the top. The bacon will shrink as it cooks, so wrap it snugly but not tight enough to squeeze the steak. You can secure the bacon end with a toothpick or a small piece of kitchen twine, but it’s often not neccessary if you start the wrap with the bacon’s end against the skillet.

Step 3: Preheat and Sear

Place your oven-safe skillet on the stove over medium-high heat. Let it get hot for a couple minutes. Add a small amount of your high-heat oil. Carefully place the bacon-wrapped steak in the pan, bacon-seam-side down. Sear for 2-3 minutes until the bacon is browned and has rendered some fat. Using tongs, sear the other sides of the steak, including the top and bottom, for about 1-2 minutes per side. This builds a flavorful crust.

Step 4: Finish in the Oven

Now, transfer the entire skillet to a preheated oven. The oven temperature is critical for your desired doneness:

For Medium-Rare (130-135°F final temp): Cook at 400°F (200°C) for 6-10 minutes.
For Medium (140-145°F final temp): Cook at 400°F (200°C) for 10-14 minutes.
For Medium-Well (150-155°F final temp): Cook at 375°F (190°C) for 12-16 minutes.

These times are estimates for a 1.5-inch steak. The only way to know for sure is to use a meat thermometer.

Step 5: Check Temperature and Rest

About 2-3 minutes before the estimated finish time, insert a meat thermometer into the thickest part of the steak, avoiding the bacon. When it’s 5 degrees below your target temperature, take it out. For example, remove at 125°F for medium-rare (it will rise to 130°F). This is called carryover cooking. Transfer the steak to a cutting board or plate. Let it rest for at least 5-8 minutes. This allows the juices to redistribute throughout the meat. If you cut into it immediately, all the flavorful juices will run out onto the plate.

Pro Tips for the Best Results

Dry the Bacon Too: Pat your bacon slices dry with a paper towel before wrapping. This helps them crisp up faster.
Don’t Crowd the Pan: If cooking multiple steaks, use a large skillet or cook in batches. Overcrowding creates steam and prevents proper browning.
Baste for Flavor: During the searing stage, you can tilt the pan and spoon the hot bacon fat over the top of the steak for extra flavor.
Broil for Crispiness: If your bacon isn’t as crisp as you’d like after resting, you can place the steak under the broiler for 60-90 seconds, watching it closely to prevent burning.
Season Under the Bacon: Make sure you season the steak itself, not just rely on the bacon for flavor. The seasoning should be on the meat.

Determining Doneness Without a Thermometer

While a thermometer is best, you can use the hand test. Gently press the center of the steak.

Rare: Feels very soft and spongy, like the fleshy part of your palm below your thumb.
Medium-Rare: Feels soft but with a bit of resistance, like the same spot when you touch your thumb to your forefinger.
Medium: Feels firm but still has some give, like the palm when you touch your thumb to your middle finger.
Well-Done: Feels very firm, like the palm when you touch your thumb to your pinky.

This method takes practice and is less accurate, but it’s a useful skill.

Common Mistakes to Avoid

Using a Cold Steak: Putting a cold steak in the pan shocks it and leads to uneven cooking. Always let it temper.
Not Preheating the Pan: A properly hot pan is essential for a good sear and for starting the bacon’s rendering process.
Skipping the Sear: The oven finish cooks the steak, but the stovetop sear builds complex flavor and texture. Don’t just put it straight in the oven.
Overcooking: Sirloin is a leaner cut. Overcooking past medium will make it tough and dry. Trust the thermometer.
Skipping the Rest: Resting is not optional. It’s the final step of the cooking process that ensures a juicy steak.

Serving Suggestions

This hearty dish pairs well with simple, classic sides that balance its richness. Consider these options:

Garlic mashed potatoes or a baked potato with sour cream.
Roasted asparagus, green beans, or broccoli.
A fresh, crisp garden salad with a tangy vinaigrette.
Creamed spinach or sauteed mushrooms.
A simple side of crusty bread to soak up any juices.

For a sauce, a classic peppercorn sauce or a simple red wine reduction complements the bacon and beef beautifully. A pat of compound butter melting on top is also a fantastic, easy option.

Storing and Reheating Leftovers

Leftover bacon-wrapped sirloin can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, avoid the microwave, which will make the steak tough and the bacon rubbery. Instead, place it on a wire rack set over a baking sheet. Warm it in a 250°F oven until just heated through, about 10-15 minutes. You can also reheat it gently in a skillet over low heat. The bacon may not be super crisp, but the steak will stay much more tender.

FAQ Section

What cut of steak is best for bacon wrapping?

Sirloin is an excellent choice because it’s flavorful and lean. The bacon adds the fat it needs to stay juicy. Filet mignon is also a classic for wrapping, but it’s more expensive. You can also use top round or eye of round, but be extra careful not to overcook these lean cuts.

How do you keep the bacon wrapped around the steak?

Wrapping the bacon snugly and starting the sear with the bacon seam-side down helps it adhere. For extra security, use a toothpick or two to pin the end of the bacon slice to the steak. Just remember to remove them before serving! Kitchen twine works well for larger roasts.

Why is my bacon not crispy after cooking?

This is a common issue. It often happens if the bacon is too thick or if the oven temperature was too low. Make sure to use regular-cut bacon. Patting the bacon dry before wrapping helps. If it’s still limp after cooking and resting, a quick 60-second blast under the broiler can usually crisp it up perfectly.

Can I prepare bacon wrapped sirloin ahead of time?

Yes, you can wrap and season the steaks up to a day in advance. Keep them covered on a plate in the refrigerator. Let them sit out to temper for a bit longer before cooking, since they’ll be colder. The searing and oven steps should still be done just before serving for the best texture.

What oven temperature is best for medium-rare?

A hot oven, around 400°F, is best for medium-rare. It cooks the steak quickly enough to hit the perfect internal temperature without overcooking the exterior or drying it out. A lower temperature will take longer and can result in overcooked meat or soggy bacon.

How long should I let the steak rest?

Let it rest for a minimum of 5 minutes. For a larger or thicker steak, 8-10 minutes is better. This pause allows the muscle fibers to relax and reabsorb the juices. If you slice it to soon, all those good juices end up on the cutting board instead of in your steak.

Final Thoughts

Mastering how to cook bacon wrapped sirloin in oven is a simple way to make a impressive meal. The process is straightforward: season, wrap, sear, and oven-finish. The real secret is using a meat thermometer and allowing for proper resting time. With a little practice, you’ll be able to serve a steak that rivals any restaurant. It’s a reliable method for a special dinner or a satisfying weekend treat. Remember to choose good quality ingredients and follow the steps, and you’ll have a fantastic result on your table.