Useful and sharable resources for animal-based foods... that aren't scary. LEARN MORE.

The perfect steak on the stove in the winter? Yes, please! Here's how.

written by

Marie Reedell

posted on

January 26, 2024


Steaks aren't reserved for summer grilling only. 

You can cook the perfect steak on the stove in the winter! My favorite method? Bacon fat basted steak! 

The next time you're cooking BACON, please don't toss the fat left in the pan. Instead, strain the chunks and pour the fat into a jar. It can be kept on the counter for about a month and in the fridge for about 3 months.

Your bacon fat reserve can be used for cooking eggs or veggies or anything you want to impart a bacon-y flavor into. Most notably, it can be used to cook steak on the stove. Here's how.

1. Thaw your 100% GRASS-FED STEAK.

You can put it in the fridge the day before for a slow thaw. Or do a quick thaw in a bowl of cold water on the counter.

2. Bring the steak to room temp, starting about 30 minutes before cooking.

This ensures that your steak cooks evenly. If it's too cold, you can overcook the outside and undercook the inside.

3. Dry and season.

Pat your steak dry with a towel. Then coat generously with CELTIC SEA SALT and pepper on all sides.

4. Heat your pan on high heat. Add a little bacon fat.

Cast iron is perfect for this, but you can also use stainless steel. Ideally what you want is a heavy pan that will be heated evenly, creating an even crust and cook. You know your pan is hot enough when you sprinkle a drop of water on the pan and it "dances". Once heated, add some bacon fat. Adding fat is especially important for leaner steaks.

5. Sear the first side.

Add your steak to the pan and hear the immediate sizzle. Let it cook for about 4-5 minutes, until it's deep brown on the bottom and slides easily in the pan. The key here is patience. Don't poke and turn the steak. Let it sear.

6. Sear the second side. Add more bacon fat and herbs.

Turn and sear the other side. Add more bacon fat and your favorite aromatic herbs like rosemary, garlic, or thyme. Continue cooking for 2-3 more minutes. Tilt your skillet every so often so the fat pools in the corner. Use a spoon to baste the flavorful bacon fat over the steak. Be generous!

7. Test for doneness.

For the perfect cook every time, I highly recommend a meat thermometer. Here are some temp and cooking time guidelines: 

  • Rare: 125 F (about 6 minutes total cooking time)
  • Medium-Rare: 130-135 F (about 7-8 minutes total cooking time)
  • Medium: 135-140 F (about 9-10 minutes total cooking time)
  • Medium-Well: 140-150 F (about 10 minutes total cooking time)
  • Well-Done: 155 F (about 12 minutes total cooking time)

8. Rest and serve.

Once cooked, transfer the steak to a cutting board. Cover with a lid or pan and let rest for 10 minutes. Do not skip this step; it's imperative for a juicy steak. Slice against the grain and serve with those delicious bacon-y pan drippings.

Yum yum yum! Serve alongside your favorite CHEMICAL-FREE VEGGIES. At this time of year, I love roasted potatoes and brussel sprouts (and you can cook those in bacon fat, too).

Do you cook steak in the winter? Ready to try this bacon-y method? What's your favorite way to prepare a steak? 

I'd love to hear from you. Comment below (no account required - start typing for the guest option to appear) or CONTACT US.


PS: We have a couple STEAKS ON SALE NOW, so it's the perfect time to try this stove-top cooking method! 

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