There’s something downright magical about the way a perfectly seared steak meets a luscious, sticky bacon-onion jam. It’s the kind of dish that makes you pause mid-bite, close your eyes, and savor the moment. The jam, with its caramelized onions and crispy bacon, clings to the steak like a love letter to flavor, balancing richness with just the right touch of sweetness. Whether you’re impressing guests or treating yourself to a gourmet night in, this recipe is your ticket to steakhouse glory without leaving the kitchen.
Why This Recipe Works
- Bacon-onion jam: Imagine the best parts of a BLT and French Onion Soup combined—smoky, sweet, and deeply savory. The slow caramelization of onions in bacon fat creates a jam that’s rich yet balanced, with a touch of acidity from balsamic vinegar to cut through the fat.
- Resting the steak: Like a good nap, this step ensures every bite is juicy and tender. Resting allows the muscle fibers to relax and reabsorb the juices, preventing them from spilling out when sliced.
- High-heat searing: That crisp, golden crust isn’t just for looks—it’s where the Maillard reaction happens, creating complex, umami-packed flavors. A dry surface and a screaming-hot pan are non-negotiables for this step.
Serves: 2 | Prep: 20 min | Cook: 30 min | Total: 50 min
Essential Ingredients & Tools
Ingredients for the Steak
- 2 (10–12 oz) ribeye or NY strip steaks: Go for well-marbled cuts—fat equals flavor, my friends. Filet mignon works too if you’re feeling fancy (though it’s leaner, so adjust cooking time).
- 1 tbsp kosher salt: Coarse salt sticks better and seasons more evenly. Table salt can be used in a pinch, but reduce the quantity by half.
- 1 tsp black pepper: Freshly cracked is non-negotiable for the best aroma. Pre-ground works in a pinch.
- 2 tbsp high-smoke-point oil: Avocado or grapeseed oil won’t bail on you when the heat is on. Canola oil is a fine substitute.
Ingredients for the Bacon-Onion Jam
- 6 slices thick-cut bacon: Applewood-smoked adds a subtle sweetness, but any bacon will do in a pinch. Turkey bacon works for a lighter version, though it’ll lack some richness.
- 2 large yellow onions, thinly sliced: These bad boys will caramelize into silky, sweet perfection. Red onions can sub for a sharper bite.
- 2 tbsp brown sugar: For that irresistible depth. Honey or maple syrup can step in if needed.
- 2 tbsp balsamic vinegar: A splash of tang to keep things interesting. Red wine vinegar works too, though it’s milder.
- 1 tsp fresh thyme leaves: Because every great dish needs a little herbal flair. Dried thyme works at ½ tsp.
Tools You’ll Need
- Cast-iron skillet: The MVP of searing and jam-making. A heavy stainless steel pan works too, but avoid non-stick for high-heat searing.
- Tongs: For flipping steaks like a pro. A sturdy fork works in a pinch, but tongs prevent juice loss.
- Wooden spoon: Gentle on your pan, tough on stubborn onion bits. Silicone spatulas also work.
- Meat thermometer: Because guessing is for amateurs. If you don’t have one, the finger test works (but is less reliable).
How to Make Steak with Bacon-Onion Jam
- Bacon First, Always
Fire up your skillet over medium heat and lay down the 6 slices of bacon. Let it sizzle until crispy, about 8–10 minutes, flipping occasionally. Once it’s golden and glorious, remove it to a paper towel-lined plate—but leave that glorious fat in the pan. Pro tip: Crispy bacon is happy bacon. Drain it well to avoid sogginess later.
- Onions: Low and Slow
Toss the 2 thinly sliced onions into the bacon fat and let them work their magic over medium-low heat. Stir occasionally, and after about 15 minutes, they’ll transform into golden, sweet strands of joy. Stir in the 2 tbsp brown sugar, 2 tbsp balsamic vinegar, and 1 tsp thyme, then let it simmer for 5 minutes until thick and jammy. Crumble the bacon back in and give it a stir. Pro tip: Deglaze with a splash of bourbon or stock to scrape up those flavorful browned bits—it’s like free flavor.
- Sear the Steak Like You Mean It
Pat your 2 steaks dry—this is the secret to a killer crust. Season generously with 1 tbsp salt and 1 tsp pepper. Heat another skillet (or wipe out the first one) over high heat with 2 tbsp oil until it’s shimmering. Lay the steaks down and don’t touch them for 3–4 minutes per side. Let the Maillard reaction do its thing—that’s the science-y term for “delicious browning.” Aim for 130°F for medium-rare.
- Rest, Then Feast
Transfer the steaks to a cutting board and let them rest for 5 minutes. This is non-negotiable—it’s the difference between juicy and dry. Slice against the grain, pile on the bacon-onion jam, and prepare for applause. Pro tip: Tent loosely with foil to keep things warm without steaming the crust into submission.
Pro Technique
Dry-Brining for the Win
Salt your steaks an hour before cooking and leave them uncovered in the fridge. This draws out moisture, which then gets reabsorbed with the salt, seasoning the meat from the inside out. Plus, the surface dries out, giving you a crust that’s nothing short of legendary.
Deglazing for Depth
After caramelizing the onions, splash in a bit of bourbon, stock, or vinegar to lift those browned bits (fond) from the pan. Simmer until it reduces into a syrupy glaze—this is where the magic happens.
Chef’s Wisdom
Resting Isn’t Optional
Slicing into a steak too soon is like opening a present before it’s wrapped—all the goodness spills out. Give it 5 minutes to relax, and you’ll be rewarded with juiciness in every bite.
Choose Your Cut Wisely
Ribeye’s marbling makes it a searing superstar, while leaner cuts like sirloin cook faster. Filet mignon? Wrap it in bacon or baste it with butter to keep it from feeling left out.
Storage & Freshness Guide
Leftover Jam
Keep it in an airtight container in the fridge for up to 5 days. Reheat with a splash of water to bring it back to life. It also freezes well for up to 2 months—just thaw overnight in the fridge.
Cooked Steak
Store leftovers in the fridge for up to 3 days. Reheat gently in a 250°F oven to avoid turning it into shoe leather.
Raw Steak
Freeze it vacuum-sealed for up to 3 months. Thaw in the fridge overnight, and pat it dry before searing—no one likes a soggy steak.
Nutrition Profile
- Calories: 620
- Fat: 42g
- Protein: 48g
- Carbs: 18g
- Fiber: 2g
Ingredient Variations and Their Impact
- Flank Steak: Swap ribeye for flank steak—it’s budget-friendly and packed with flavor. Just slice it thin against the grain. Upgrade: Marinate it overnight in balsamic and garlic for extra tenderness.
- Maple Syrup: Trade brown sugar for maple syrup—it adds a smoky, autumnal sweetness. Upgrade: Use bourbon-barrel-aged syrup for next-level depth.
- Sherry Vinegar: Swap balsamic for sherry vinegar—it’s nutty and slightly sweet. Upgrade: Reduce it by half before adding to the jam for concentrated flavor.
- Filet Mignon: Go luxe with filet—it’s lean but buttery. Upgrade: Wrap it in bacon before searing to compensate for the lack of fat.
- Coconut Sugar: Try coconut sugar for an earthy, less sweet twist. Upgrade: Toast it lightly in the pan for caramelized depth.
Perfect Pairings
Complementary Dishes
- Garlic Mashed Potatoes: Creamy and rich, they’re the perfect canvas for the jam’s flavors. Leave the skins on for extra texture.
- Arugula Salad: Peppery arugula with a lemon vinaigrette cuts through the richness, offering a refreshing contrast.
Drinks
- Cabernet Sauvignon: Bold tannins and dark fruit notes mirror the steak’s intensity.
- Pinot Noir: Lighter-bodied with red berry flavors that complement the jam’s sweetness.
Something Sweet
- Dark Chocolate Tart: Bittersweet chocolate balances the savory-sweet profile of the dish.
- Poached Pears: Light and fragrant, they cleanse the palate after a rich meal.
FAQs
Steak with Bacon-Onion Jam: A Symphony of Savory and Sweet
Elevate your steak game with this Steak with Bacon-Onion Jam recipe—rich, savory, and just the right touch of sweet. Try it tonight!
Ingredients
For the Steak
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2 ribeye or NY strip steaks (10–12 oz)
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1 tbsp kosher salt
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1 tsp black pepper
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2 tbsp high-smoke-point oil
For the Bacon-Onion Jam
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6 slices thick-cut bacon
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2 large yellow onions (thinly sliced)
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2 tbsp brown sugar
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2 tbsp balsamic vinegar
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1 tsp fresh thyme leaves
Instructions
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Cook 6 slices bacon in a skillet over medium heat until crispy. Remove bacon, leaving fat in the pan.01
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Add 2 thinly sliced onions to the bacon fat and cook over medium-low heat for 15 minutes until caramelized.02
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Stir in 2 tbsp brown sugar, 2 tbsp balsamic vinegar, and 1 tsp thyme. Simmer for 5 minutes, then crumble bacon back in.03
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Pat 2 steaks dry, season with 1 tbsp salt and 1 tsp pepper, and sear in a hot skillet with 2 tbsp oil for 3–4 minutes per side.04
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Rest steaks for 5 minutes, then slice and top with bacon-onion jam.05
