Don’t skip the toothpicks. I once thought I was too cool for them. I ended up with a bacon strip sliding off the steak like an escaping snake. It was a sad, greasy mess.
Also, watch the bacon for flair-ups. If you see huge flames in the pan, move the steak a bit. Bacon fat is flammable, and nobody wants a fire alarm interrupting dinner.
And finally, don’t overthink the doneness. If you cook it three minutes past medium-rare, it’s still amazing. It’s bacon-wrapped steak. You’ve already won.
So go ahead. Impress yourself. Make this on a Tuesday. It’s fast enough for a weekday and fancy enough for a celebration. And honestly? You deserve a little bit of crispy, buttery, ridiculous luxury. Go get ’em, chef.
