When I shared my favorite basic crispy air-fried wings Recently, I talked about how my husband Trey has been cooking more since our son was born.
This method of cooking the steak (and specifically how to make the steak wrapped in bacon) is another recipe for which I have to give it all the credit. 🙂 We cook the steak in the oven for dinner probably once a week as it is a super quick and plentiful dinner with lots of side options, depending on what we have and how humorous we are.
I like to cook the steak instead of baking it, as you get these little crispy charred chunks, which I love. Also, all the production is super fast, even if you prefer your steak made (like me).
How long does it take to roast the steak? This, of course, depends on a few factors, such as the type of steak, the ounces, and the thickness of the cut. We usually buy wrapped 8-ounce bacon fillets that are usually 1 1/2 inches thick.
Trey prefers to cook his steak at a medium cooking level, which takes about 4 minutes on each side.
I prefer my steak cooked to a “done” cooking level, with very little rose inside. I know, I know! Serious steak lovers will probably say I’m doing it wrong and I get it.
But as a vegetarian for many years, even though I’ve incorporated more meat into my diet, I don’t like the texture of raw or undercooked meat. I really don’t like sushi and I don’t really like it if there are any roses on my steak. We denounce! So for me, I usually cook my steak for 6 minutes on each side and an extra 5 minutes on top.
We use a cast iron skillet for this meal. I like to use a cast iron pan because it can go from the oven, under the grill and then to the top of the stove for my extra cooking time with no problems.
We usually wash the cast iron pan only a couple of times a month (never with soap, never in the dishwasher). This leaves some residue between most cooking sessions and this is added to the crunchy charred chunks of the steaks.
Before grilling, I season both sides of the steaks (we usually make two at a time; I only photographed one here while working during the day and was alone) with a universal seasoning that contains salt. There are MANY options.
Once our grill is preheated, I put the pan in it. I cook for 4-6 minutes and then use some tongs to turn the steak around. Then I cook for another 4-6 minutes.
For the Trey steak (moderately done) I will then take the steak out of the pan on a plate and place a bowl on top. You can also wrap the fillet in foil and let it rest for 5 minutes.
For my steak (done), I will cook it on the plate for a few more minutes. I also use the tongs again to rotate the steak to the side so that the bacon is crispy a little more. Then I take it out on a plate, cover it with a bowl and let it rest for 5 minutes.
You can serve all sorts of sides with this, really anything. If we haven’t had vegetables during the day yet, I’ll make a simple salad. If I’m very hungry or more lenient, I’ll fry some French fries.
As with any simple recipe, the quality of the ingredients makes all the difference. Therefore, getting a quality mignon fillet is key. If you can get locally grown steak, that’s great too. We almost always buy wrapped bacon fillets, but if we don’t get them, we will sometimes add a little (a tablespoon or less) of butter to the steak during cooking. But bacon adds a little fat, so I don’t think it’s necessary.
How to cook steak
how to bake a mignon fillet wrapped in bacon in the oven
bacon wrapped fillet
condiment for all use
If necessary, preheat the grill (some require preheating, others do not).
Season both sides of the steak and place in a cast iron skillet.
Place under the grill for 4-6 minutes, depending on how you want your steak.
Use some kitchen tongs to turn the steak around. Boil for another 4-6 minutes.
For the steak on the middle side, remove from the pan and cover with a bowl or foil. Let stand 5 minutes.
For the side steak done, cook for another 3-4 minutes in the pan on top of the stove. Then let stand.
Credits // Author and photography: Emma Chapman.