Bacon-Wrapped Steak

I don’t have a lot of experience cooking meat, and was brought up to overcook it, because, you know, it’s safer. Steak is something I don’t have very often. But since I managed to dumpster both a couple of top sirloin steaks and a pack of bacon, I decided to see if I could do a decent bacon-wrapped steak.

Following instructions from, I let the meat come to room temperature while soaking some toothpicks in water, then patted the meat dry and put salt and pepper on both sides. Then I wrapped the steak in a couple strips of bacon (it was a little too big for just one) and inserted toothpicks to hold the bacon in place. I set the oven to 425°F.

Then I seared the steak in butter on both sides for about a minute each, and then put the whole pan in the oven for 7 minutes. After removing the steak I poured a little of the butter from the pan on top and let it rest for 5 minutes.

While the steak was cooking I made a glaze by boiling half a cup of raspberry vinegar and an eighth cup of brown sugar together and simmering it on low until the glaze thickened.

The finished steak was nice and pink inside, medium rare to rare, tender and juicy, and cut very easily. Maybe this is unsafe to do with a steak from the garbage but I’m not about to ruin a perfectly good steak trying to make it safe. I topped it with the raspberry glaze and served it with a chopped Southwestern salad.

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