Bacon Wrapped Steak is delicious. Bacon Wrapped Steak with Blue Cheese Butter? Now that’s a recipe worthy of a celebration!
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Laura recently won an award at work, and I wanted to do something fun here at home to celebrate. Before we get to the actual recipe, I have to share the “prize” that Laura won. To be fair, this was a prestigious award, and it did come with a cash prize. However, the chocolate etching of Thomas Edison was the real surprise.
We both had a good laugh over this one…especially when Laura pointed out that someone at some point paid to create a chocolate mold of Edison. (For the record, that chocolate was delicious! It was strange breaking off pieces of Edison’s face, but the chocolate was good stuff.) Oh, those engineers. They really know how to celebrate!
Bacon Wrapped Steak
Now that we’ve talked about our dessert, let’s circle back and focus on the main course. I picked up some filets mignons (yup, that’s the plural of filet mignon) at our local butcher, and I wrapped ’em up with bacon. Bacon makes everything better, right? Since we were starting with such a good quality steak, I opted for just a simple seasoning of salt and pepper. Oh, yeah, and a blue cheese compound butter.
Blue Cheese Butter
Adding butter to the top of steak is an old steakhouse secret. It might seem odd, but butter does indeed create a juicy, delicious steak. So I upped the game here and used the blue cheese-bacon-roasted red pepper butter than I made back with these Ribeye Sliders. You’ll have a bit of extra butter leftover, but just use it to butter a slice of bread. Hint: Be prepared to be amazed!
Grilling these steaks outdoors would’ve been a good option, but I chose to stay indoors with a cast iron skillet this time. I cooked the filets in a bit of leftover bacon fat, and the result was delicious! And for good measure, I wrapped each of the steaks in a piece of bacon. The bacon sorta stayed on thanks to the toothpicks, but that’s ok. We removed the bacon and ate it separately anyways. All in all, this Bacon Wrapped Steak made for an excellent celebratory meal at home. It was a surprisingly easy recipe, and the taste was out of sight good. Plus, we ate Thomas Edison’s face for dessert. Happy cooking, y’all!
Did you make this Bacon Wrapped Steak with Blue Cheese Butter at home? Leave a comment. Or snap a photo and share it with me on Instagram (@Spicedblog)!
Bacon Wrapped Steak with Blue Cheese Butter
- Using a medium cast iron skillet, add 2 slices of bacon. Place over medium-high heat and cook until crispy. Transfer bacon to a paper-towel lined plate and pat dry. Finely chop bacon. Reserve 2 Tbsp of bacon fat in the skillet.
- Using a small mixing bowl, add chopped bacon, blue cheese, butter, sun-dried tomatoes and parsley; stir until well combined.
- Place butter on a sheet of wax paper and roll into a tight log. Twist ends to tighten and then freeze for at least 30 minutes.
- Wrap the remaining 4 pieces of bacon around the filets, securing with toothpicks. Sprinkle salt and pepper on top of the filets.
- Place skillet over medium-high heat until hot. Once hot, stand filets upright in skillet so that the bacon is touching the bottom of the skillet. Cook, turning often, until bacon is crispy.
- Lay filets flat in skillet and cook until desired degree of doneness. (Note: Remove steaks at internal temperature of 130°F for medium-rare and 140°F for medium.)
- Let filets rest for 5 minutes. Slice butter and place on top before serving. (Tip: Remove toothpicks before serving, too.)
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