BACON ROASTED STEAKS

Serves: 2

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BACON ROASTED STEAKS

Ready in: 1 H & 30 MTotal time: 1 H & 30 M

A Steak Sandwich Bar, with a variety of rolls and bread, Sriracha Mayo, Chipotle Mayo, or Russian Dressing, plus watercress or arugula, sundried tomatoes, and any other topping you can think up, would make a killer Super Bowl spread, don’t you think? This simple method for roasting the steaks will give you great char and incredible flavor.

Ingredients

• 4 slices thick-cut bacon
• 2 bone-in Rib Eye steaks (about 2 pounds total)
• 2 teaspoons sweet smoked paprika
• Kosher salt and freshly ground black pepper

Instructions

1. Cook the bacon in a large cast-iron skillet over medium-low heat, stirring often, until crisp. Transfer the bacon to a paper-towel-lined plate and pour out all but 3 tablespoons of the bacon grease fat from the skillet (save the remaining bacon grease in the refrigerator for the next time you make Fried Chicken!). Crumble the cooked bacon and set aside.
2. Preheat the oven to 400°F. Season the steaks all over with the paprika and a generous sprinkling of salt and pepper. Heat the cast-iron skillet with the reserved bacon fat over high heat. Add the steaks and sear, flipping once, until deep golden-brown on both sides. Transfer the pan to the oven and continue to cook for about 8 minutes more, depending on the thickness of the steak, for medium rare. (125° on a meat thermometer is the perfect time to remove the steaks from the oven if you like medium rare. The carry-over cooking will take you to 130° to 140°).
3. Transfer the steaks to a cutting board and let rest for 5 minutes before slicing.

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