Share this on Facebook
download .zip with all pictures
I cook bacon in the oven on occasion.
Pour the excess fat out of the baking dish and keep it in the fridge.
Marinade the steak for 1-2 days, let sit out to get to room temperature for 30 minutes to an hour before cooking (you can add some salt or dry seasoning
Let some bacon fat melt on the pan over low-medium heat(use a little more than you think you need)
Put steak on the pan for a few minutes on each side. I checked every so often to see how browned the underside was.
After flipping once, poke the steak with your finger a bit. You can compare this to your hand. Touch your thumb lightly to your pointer finger and poke the meaty part of your thumb next to your palm. This is rare. lightly touch your thumb and middle finger together, poke your thumb again, this is medium rare… and so on and so on.
Take the steak off when it is almost to the doneness that you want and let it rest in the oven for 5-10 minutes (about 150 farenheit). The residual heat from cooking will finish cooking the meat while the juices are secured in the steak.