There is something incredibly satisfying about a bacon wrapped new york strip sizzling away on a hot cast iron skillet. It's one of those meals that feels like a high-end steakhouse experience, but you can actually pull it off in your own kitchen without much drama. While a New York strip is already a top-tier cut of beef, wrapping it in bacon takes the flavor profile to a whole different level. You get that beefy, robust punch from the strip combined with the smoky, salty crunch of the bacon. It's a match made in heaven, honestly.
If you've ever felt like your steaks are missing a little something, or if you're just looking to impress some friends at a dinner party, this is the way to go. It isn't just about sticking two things together; it's about how the fat from the bacon renders down and bastes the steak while it cooks. Let's get into the nitty-gritty of how to make this happen and why it works so well.
Why the New York Strip is the Perfect Candidate
You might be wondering why we're using a New York strip instead of, say, a filet mignon. Filets are the classic choice for bacon wrapping because they're lean and need that extra fat. However, the New York strip—cut from the short loin—has a tighter grain and a bit more chew, which many steak lovers actually prefer. It's got a signature fat cap along one side that provides a ton of flavor.
When you use a bacon wrapped new york strip, you're doubling down on that richness. The strip is sturdy enough to hold up to the bacon without getting lost, and because it's usually a thicker cut, you have plenty of time to get the bacon crispy without overcooking the inside of the meat. It's really the best of both worlds: the tenderness of a premium cut with the intense flavor of a well-marbled steak.
Choosing Your Ingredients Wisely
You can't just grab any old pack of meat and expect magic. For a project like this, quality matters. Look for a strip that has some good "marbling"—those little white flecks of fat inside the muscle. That's what's going to melt and make the steak juicy. I usually aim for Choice or Prime grade if the budget allows.
Now, let's talk about the bacon. This is where people sometimes trip up. You might be tempted to buy the thickest, most expensive peppered bacon you can find. Resist that urge! Standard-cut bacon is actually better here. Thick-cut bacon takes forever to render, and by the time it's crispy, your steak might be well-done. You want the bacon to finish at the same time as the meat. If the bacon is too thick, it stays rubbery, and nobody wants a rubbery ring around their steak.
Prepping the Steak for Greatness
Before you even think about the stove, get your steaks out of the fridge. Cold meat doesn't cook evenly. Let them sit on the counter for about 30 to 45 minutes to take the chill off. While they're hanging out, pat them dry with a paper towel. This is a crucial step! If the surface is wet, the meat will steam instead of sear, and you'll miss out on that beautiful brown crust.
For seasoning, keep it simple. A generous amount of kosher salt and freshly cracked black pepper is usually all you need. Remember, the bacon is already salty, so don't go overboard with the salt on the edges where the bacon will sit. Season the top and bottom faces of the steak heavily, though.
The Wrapping Technique
Wrapping the steak is pretty straightforward, but there's a trick to keeping it secure. Take a slice of bacon and wrap it snugly around the perimeter of the New York strip. You'll likely need a toothpick or two to hold it in place. Just make sure you remember to take them out before serving—nobody likes a wooden surprise in their dinner.
Another pro tip: if your bacon is a bit short, you can gently stretch it out with the back of a knife before wrapping. It makes the slice thinner and longer, helping it adhere better to the meat.
The Secret to Perfection: The Reverse Sear
If you have thick steaks (at least 1.5 inches), I highly recommend the reverse sear method. It's a game-changer for a bacon wrapped new york strip. Basically, you cook the steak in a low oven first, then finish it in a hot pan.
- Set your oven to about 225°F (107°C).
- Place your wrapped steaks on a wire rack over a baking sheet.
- Cook them until the internal temperature hits about 110°F for medium-rare.
- Take them out and let them rest for a few minutes.
This slow-cooking process dries out the exterior of the bacon and the steak, which means when they hit the pan, they'll crisp up almost instantly. It also ensures the inside is a perfect, edge-to-edge pink without that gray "overcooked" ring you see in a lot of pan-seared steaks.
Searing and Basting
Once the steaks are out of the oven, it's time for the "show." Get a cast iron skillet ripping hot with a little bit of high-smoke-point oil (like avocado or grapeseed oil). Lay the steaks in the pan and sear the flat sides for about a minute each.
Then—and this is the best part—turn the steaks on their sides. Use tongs to hold the steak up so the bacon is touching the pan. Rotate it slowly so every inch of that bacon gets crispy and golden. The fat will render out, and the smell will be incredible.
While you're doing this, throw in a knob of butter, a few smashed cloves of garlic, and maybe a sprig of rosemary or thyme. Use a spoon to pour that flavored butter over the steak repeatedly. This is called basting, and it adds a nutty, aromatic finish that makes the meal feel truly professional.
Don't Forget the Rest
I know, I know. You're hungry, and the steak looks amazing. But you have to let it rest. If you cut into a bacon wrapped new york strip immediately after it leaves the pan, all those delicious juices will run out onto the plate, leaving the meat dry.
Give it at least 5 to 10 minutes on a cutting board. This allows the muscle fibers to relax and reabsorb the juices. While it rests, the residual heat will also finish cooking the center just a tiny bit more. It's the hardest part of the process, but it's worth the wait.
What to Serve on the Side
A steak this rich needs some balance. You can't go wrong with some garlic mashed potatoes or a loaded baked potato if you're feeling classic. But since the bacon and the beef are quite heavy, I usually like something green to cut through the fat.
- Roasted Asparagus: Toss them in olive oil and lemon juice. The acidity helps balance the salty bacon.
- Sautéed Spinach: A little garlic and a splash of cream make this a steakhouse staple.
- Wedge Salad: Cold, crisp iceberg lettuce with blue cheese dressing and more bacon? Why not?
Troubleshooting Common Issues
Sometimes things don't go perfectly. If your bacon is falling off, it's probably because it wasn't secured tightly enough or the steak shrank during cooking. Don't sweat it; just pin it back on with a toothpick.
If the bacon is still floppy but the steak is done, you can use a kitchen torch if you have one to crisp it up quickly. Or, next time, try pre-cooking the bacon for just two minutes in the oven (so it's still flexible but partially rendered) before wrapping it around the beef. It's a bit of an extra step, but it guarantees crunch.
Final Thoughts
Cooking a bacon wrapped new york strip isn't just about following a recipe; it's about understanding the ingredients. You're taking a great piece of meat and making it legendary by adding a layer of smoky fat. It's simple, it's rustic, and it's undeniably delicious.
Next time you're at the butcher shop, grab a couple of thick-cut New York strips and a pack of good bacon. Turn off your phone, put on some music, and enjoy the process of making a restaurant-quality meal right in your own kitchen. There's really nothing better than that first bite of perfectly seasoned steak and crispy bacon. Enjoy!