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


  • 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


  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.


  • 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!

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