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Beef Bacon Steak #shorts

Ajouté le sam. 7 août 2021 People et blogs Rectangular HD

Beef Bacon Steak #shorts

Butter basting a whole slab of beef bacon is my idea of a good time. But it has its drawbacks.

Thinly sliced bacon has a high surface area to bacon ratio, allowing for optimal crispness and rendering. The opposite is true when the bacon slab is left whole. While cooking this “steak” sous vide rendered the internal fat perfectly, nothing beats direct heat caramelization (like you get with sliced bacon).

This is the same concept as to why I don’t mind the knob of fat on a ribeye steak (high surface area exposed to heat), and why I’ve been experimenting with removing that same knob of fat on a prime rib (low surface area). Check out the prime rib video I posted on 7/26 to see what I mean!

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🥓 Beef bacon from Black Hawk Farms

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