Reverse Seared Bacon Wrapped Steaks
Have you ever had bacon wrapped steaks at your local steakhouse and wonder how they get such a nice sear on such a thick cut of ribeye without it being raw inside? This recipe uses the reverse sear method which is what steakhouses all over the country use to deliver thicker steaks cooked to internal temperature with a crunchy and flavorful seared crust. Served with baby potatoes and asparagus, this meal is also gluten free!
This recipe is an easy prep and takes about an hour of cooking time on the grill. A perfect weeknight or night in dish that is sure to please the senses. Try it out with a dry aged steak for the ultimate flavor delight.
Note: It is recommended to use Texas Mesquite hardwood pellets with this recipe.
4 Bacon, Strip
Cast iron skillet or pan
1 Potato, Baby
2 tbsp Olive Oil
2 - 1 Thick Steak, Bone-in Ribeye
- Start your Grill on ''smoke'' with the lid open until a fire is established in the burn pot (3-7 minutes). Preheat to 250°F.
Wrap two pieces of bacon around each steak. Place on the grates of your preheated Grill. You'll want to cook the steaks until the internal temperature reaches 130°F (for medium-rare). Follow these internal temperatures if you'd like to cook your steak more/less done: Rare (125°F), Medium Rare (130°F), Medium (140°F), Well Done (160°F).
- If you're cooking your steaks medium rare, it will take around 45 minutes. Put your baby potatoes in a cast iron pan, drizzle with oil and place on grill with the steaks. When your steaks reach the desired internal temperature, remove steaks from the grill and let them rest for 15 minutes. In the meantime, open up your Flame Broiler Plate and crank up the grill to HIGH, keeping your potatoes on the grill. Add the asparagus to the top of the potatoes and cook. When the grill is preheated to HIGH, sear each side of the steak for about 1 minute each. Serve immediately with or without BBQ Sauce.
For a crispier char, substitute oil with butter.