Originally Posted by caseydog
How do you get the bacon cooked without overcooking the steak?
Casey, thanks for asking. I use thick bacon to wrap them, and secure with two silicone bands. The width of the bacon is equal to the thickness of the meat. First I treat them like a ball by cooking and rolling the bacon edges on all sides and then finishing on the flat meat sides in the rendered bacon fat.
It takes some practice, but worth the effort to get the rare we want.
To serve, remove the silicone bands and cut the steak in half, with the cut side down on the plate so that every bite will have a bit of bacon with the delectable meat.