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Seared Steak and Bacon Pan Sauce
Recipes
Seared Steak and Bacon Pan Sauce
4 servings
1 hour, 15 minutes total (Active 40 minutes)

Ingredients

  • 1 (1 ½ lb) boneless grilling steak (such as ribeye, New York strip, or top sirloin)
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly cracked black pepper
  • 6 slices thick-cut bacon
  • 1 shallot
  • 1 tablespoon all-purpose flour
  • 1 cup unsalted beef stock (or broth)
  • 2 tablespoons fresh Italian parsley

Steps

    1. Preheat oven to 275°F; place roasting rack on baking sheet. Season steak with salt and pepper, then place on rack (wash hands). Bake 40–45 minutes until steak is 120°F.
    2. Preheat large sauté pan on medium-high 2–3 minutes. Cut bacon into bite-size pieces, then place in pan (wash hands); cook and stir 4–5 minutes until crisp. Remove bacon with slotted spoon and set aside, leaving drippings in pan.
    3. Return pan to heat 2–3 minutes, then place steak in pan; cook 2–3 minutes on each side until steak is 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steak to cutting board and let stand 5–10 minutes before slicing; temperature will rise 5–10°F during this time.
    4. Chop shallot finely and add to bacon drippings in pan; cook and stir 1–2 minutes until tender. Sprinkle in flour; cook and stir 1–2 minutes until mixture is golden and has a nutty smell. Stir stock into pan; cook 4–5 minutes, stirring occasionally, until sauce has thickened.
    5. Chop parsley finely. Add bacon to sauce. Slice steak. Serve steak topped with sauce and sprinkled with parsley.

The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ¼ recipe serving: Calories 640, Total Fat 49g, Sat Fat 19g, Trans Fat 0g, Chol 175mg, Sodium 900mg, Total Carb 3g, Fiber 0g, Total Sugar 0g, (Incl. 0g Added Sugars), Protein 42g, Vitamin D 0%, Calc 2%, Iron 15%, Potassium 2%