Ribeye Smoking Hot Bacon Fat

Cooking a ribeye steak in hot bacon fat adds a rich, smoky flavor and a delicious crust to the steak. Here’s how to make a perfect ribeye steak using bacon fat:

Ribeye Steak Cooked in Bacon Fat Recipe

Ingredients:

• 1 ribeye steak (about 1-1.5 inches thick)
• 4-6 slices of thick-cut bacon
• Salt and black pepper, to taste
• Optional: garlic cloves, fresh rosemary or thyme sprigs

Instructions:

1. Prepare the Steak:
   • Remove the ribeye steak from the refrigerator and let it come to room temperature (about 30-45 minutes). This ensures even cooking.
   • Pat the steak dry with paper towels. Season generously with salt and black pepper on both sides.
2. Render the Bacon Fat:
   • In a large cast-iron skillet, cook the bacon slices over medium heat until crispy. This will render the bacon fat, which you’ll use to cook the steak.
   • Once the bacon is crispy, remove it from the skillet and set it aside on a paper towel-lined plate. Leave the rendered bacon fat in the skillet.
3. Cook the Steak:
   • Increase the heat to high. When the bacon fat is hot and shimmering (but not smoking), carefully place the ribeye steak in the skillet.
   • Sear the steak for 2-3 minutes on each side, creating a nice crust. Do not move the steak during this time.
   • If you like, you can add a few cloves of garlic and fresh rosemary or thyme to the skillet for extra flavor. Baste the steak with the hot bacon fat using a spoon.
4. Finish Cooking:
   • After searing both sides, reduce the heat to medium and continue cooking the steak to your desired doneness. For a medium-rare steak, cook for an additional 2-3 minutes per side. Use a meat thermometer to check the internal temperature:
     • Rare: 125°F (52°C)
     • Medium-rare: 130°F (54°C)
     • Medium: 140°F (60°C)
     • Medium-well: 150°F (66°C)
     • Well-done: 160°F (71°C)
5. Rest the Steak:
   • Remove the steak from the skillet and place it on a cutting board. Tent it with aluminum foil and let it rest for 5-10 minutes. This allows the juices to redistribute throughout the steak, ensuring a juicy result.
6. Serve:
   • Slice the steak against the grain and serve with the crispy bacon pieces on top. Optionally, drizzle any remaining bacon fat from the skillet over the steak for extra flavor.

Tips:

• Smoking Hot Fat: Ensure the bacon fat is very hot before adding the steak to achieve a perfect sear.
• Avoid Overcrowding: Cook one steak at a time in the skillet to maintain high heat.
• Sides: Serve with a simple side like roasted vegetables, a fresh salad, or mashed potatoes.

Enjoy your delicious ribeye steak cooked in hot bacon fat!