Discuss Cooking - Cooking Forums

Discuss Cooking - Cooking Forums (http://www.discusscooking.com/forums/)
-   Beef (http://www.discusscooking.com/forums/f48/)
-   -   Bacon Wrapped Steaks (http://www.discusscooking.com/forums/f48/bacon-wrapped-steaks-90924.html)

Chef Munky 09-13-2014 12:26 PM

Bacon Wrapped Steaks
 
What is the best way to prepare them?
Never having the bright idea to attempt making them either.It just sounds good today.Not that I can eat today.Been really sick.But everyone else has to eat.

I've seen broiled,grilled pan seared and one other method that I can't think of off hand right now.

What's the best way?It can be put off until tomorrow.There is no hurry.

Thank you

BTW: These are Ribeye's..Smoked Bacon.

Munky.

Kayelle 09-13-2014 02:03 PM

Monky, I can't imagine doing it with rib-eyes (my favorite cut btw).

I've only done it with thick cut fillet. You simply wrap a slice of bacon around it and secure with string or a toothpick. Season the meat and use a screaming hot iron skillet, rolling the bacon part in the skillet first to render some fat and finishing the flat sides. Delish!!

I'm so sorry you've been sick........feel better soon so you can enjoy the food.

GotGarlic 09-13-2014 02:15 PM

I agree with Kayelle. It's usually done with tenderloin because that cut is very lean and benefits from the fat provided by the bacon. It would also be difficult to get the bacon to adhere to the irregular sides of a ribeye.

Glad you're feeling better.

salt and pepper 09-13-2014 03:42 PM

Sounds like a good time to use the "reverse sear" method on the grill.. You won't burn the bacon!

Chef Munky 09-13-2014 03:51 PM

I did it again...See how out of it I am?

The Rib eye's are the end cuts that our butcher sent over.They're close to an inch thick.It's from an order for steaks that was put in where they specifically said they didn't want the end cuts.Silly people. Ends are the best.I always call first dibs on them.But hey, if it were me putting that kind of money down on steaks that order wouldn't be wrong come time to pick the cases up.

I figured that because they are the end pieces that it could possibly work.
Easier to tie,cook quick without ruining them. It was just an idea.These guys are starving.Poor things.

Grilled they will be.
Thank you for the help.

Munky.

Chef Munky 09-13-2014 03:56 PM

Quote:

Originally Posted by salt and pepper (Post 1387143)
Sounds like a good time to use the "reverse sear" method on the grill.. You won't burn the bacon!

This bad idea is a good time/lesson to do a "reverse, retreat, back to bed for you Munky!" :rofl::lol:

Sir_Loin_of_Beef 09-14-2014 10:37 AM

Omaha Steaks sells bacon wrapped fillet mignons and sirloins. They also sell bacon wrapped pork chops, which I think is redundant.

Roll_Bones 09-14-2014 11:19 AM

Quote:

Originally Posted by Chef Munky (Post 1387148)
I did it again...See how out of it I am?

The Rib eye's are the end cuts that our butcher sent over.They're close to an inch thick.It's from an order for steaks that was put in where they specifically said they didn't want the end cuts.Silly people. Ends are the best.I always call first dibs on them.But hey, if it were me putting that kind of money down on steaks that order wouldn't be wrong come time to pick the cases up.

I figured that because they are the end pieces that it could possibly work.
Easier to tie,cook quick without ruining them. It was just an idea.These guys are starving.Poor things.

Grilled they will be.
Thank you for the help.

Munky.

Rib Eye end cut?

Chief Longwind Of The North 09-14-2014 12:55 PM

Quote:

Originally Posted by Chef Munky (Post 1387097)
What is the best way to prepare them?
Never having the bright idea to attempt making them either.It just sounds good today.Not that I can eat today.Been really sick.But everyone else has to eat.

I've seen broiled,grilled pan seared and one other method that I can't think of off hand right now.

What's the best way?It can be put off until tomorrow.There is no hurry.

Thank you

BTW: These are Ribeye's..Smoked Bacon.

Munky.

With a rib eye, I think that bacon largoons would be a better bet for adding that smoky flavor to the meat. Cut the bacon into slivers, make small slits with a paring knife in parts of the meat that have little marblins, and insert the lardoons. Grill over hot charcoal, or broil. Before cooking, season with S & P. If you have left over bacon, cut into half-inch chunks, fry until still somewhat limp, and add to baked beans, or doctored canned beans, or fry until crisp and add to whole-kernal corn, or green beans.

Seeeeeeeya; Chief Longwind of the North

Rocklobster 09-14-2014 02:00 PM

Quote:

Originally Posted by Sir_Loin_of_Beef (Post 1387244)
Omaha Steaks sells bacon wrapped fillet mignons and sirloins. They also sell bacon wrapped pork chops, which I think is redundant.

Not necessarily. If it is the large part of a loin chop, they can get pretty dry......and, thanks. You just gave me an idea for the meat shop. We sometimes get roug ends to our back loins and end up grinding them all. If I can get 3 or 4 big enough meaty pieces out of them, I can wrap them in bacon and put them in the counter.


All times are GMT -5. The time now is 08:18 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.