This bacon wrapped sirloin delivers crispy edges and smoky depth with every bite. The bacon forms a flavorful crust that locks in juices while adding rich, savory notes to the tender beef.
I’ve perfected the timing and temperature to ensure the bacon crisps without overcooking the steak. The result is a restaurant-worthy main that’s surprisingly simple to prepare at home.
Ingredients for Bacon Wrapped Sirloin
Quality beef, smoky bacon, and a few pantry staples create this restaurant-worthy main.
| Ingredient | Amount | Notes |
|---|---|---|
| Sirloin Steak 🥩 | 2 lb | About 1.5 inches thick |
| Thick-Cut Bacon 🥓 | 12 slices | Enough to wrap steak |
| Kosher Salt 🧂 | 2 tsp | Divided for seasoning |
| Black Pepper 🌶️ | 1 tsp | Freshly ground preferred |
| Garlic Powder 🧄 | 1 tsp | For dry rub |
| Onion Powder 🧅 | 1 tsp | For dry rub |
| Smoked Paprika 🌶️ | ½ tsp | Adds depth of flavor |
| Olive Oil 🫒 | 2 tbsp | For searing |
| Unsalted Butter 🧈 | 2 tbsp | For basting |
| Fresh Rosemary 🌿 | 2 sprigs | Optional for garnish |
| Fresh Thyme 🌿 | 2 sprigs | Optional for garnish |
| Toothpicks 🪥 | 20 pieces | For securing bacon |
The steak is the star here. Sirloin offers great flavor and tenderness without the premium price of filet. Look for well-marbled pieces at your butcher or Whole Foods meat counter. For the bacon, thick-cut is essential—it crisps beautifully and wraps better than thin slices. Most major grocers carry it, but Costco has excellent quality at a good price.
No thick-cut bacon? Regular bacon at double the slices works, but watch it closely—it burns faster. Swap sirloin for ribeye if you want extra richness. The dry rub can be adjusted: cayenne for heat, or skip the paprika entirely. For a smokier flavor, add a pinch of chipotle powder instead of smoked paprika.
Serve immediately for the best texture. Leftovers? Reheat gently in a skillet to revive the crispiness. Stores in the fridge for 3-4 days, but honestly, it’s best fresh. The dry rub ingredients keep in your pantry for 6 months if stored in airtight containers.
Why You’ll Love This Recipe
- I’ll be real: cold slices make the best next-day sandwiches, and it reheats like a dream.
- Five Ingredient Magic: I love that this only needs sirloin, thick-cut bacon, salt, pepper, and garlic powder—no last-minute grocery runs.
- Smoky, Meaty Bliss: The bacon wraps the steak in a crispy, salty hug while the garlic powder works its way into every bite.
- Weeknight to Weekend: Honestly, it’s my go-to for a quick dinner or impressing guests at a weekend cookout.
Step-by-Step Instructions for Bacon Wrapped Sirloin
This method ensures a perfect sear with smoky depth and crispy bacon in every bite.
Step 1: Season and Wrap the Steak with Bacon
Pat the 2 lb Sirloin Steak dry with paper towels to ensure a good sear. In a small bowl, mix 1 tsp Garlic Powder, 1 tsp Onion Powder, 0.5 tsp Smoked Paprika, 1 tsp Black Pepper, and 1 tsp Kosher Salt. Rub this mixture all over the steak, pressing it in gently so it adheres well.
Lay out the 12 slices Thick-Cut Bacon on a cutting board. Place the seasoned steak in the center and wrap the bacon slices around it, overlapping them slightly to cover the entire surface. Secure the bacon with 20 pieces Toothpicks, spacing them evenly to hold everything in place during cooking.
Step 2: Sear the Wrapped Steak to Lock in Flavors
Heat 2 tbsp Olive Oil in a large cast-iron skillet over medium-high heat until it shimmers. Carefully place the bacon-wrapped steak in the skillet. You’ll hear a satisfying sizzle—this is the sound of the bacon crisping up and the steak developing a deep sear.
Sear for 3-4 minutes per side until the bacon is golden brown and the steak has a rich crust. Use tongs to turn the steak gently, avoiding piercing it with a fork. The bacon should start to crisp and render some of its fat into the pan, adding flavor to the cooking process.
Step 3: Baste with Butter and Herbs for Extra Flavor
Reduce the heat to medium and add 2 tbsp Unsalted Butter to the skillet along with 2 sprigs Fresh Rosemary and 2 sprigs Fresh Thyme. Tilt the pan slightly and use a spoon to baste the steak with the melted butter and herb-infused oil for 1-2 minutes.
This basting step adds a layer of richness and aroma that elevates the dish. The herbs will release their fragrance into the butter, infusing the steak with a subtle earthy note. Watch for the butter to turn a light golden color—this means it’s ready to be spooned over the steak.
Step 4: Rest and Serve for Optimal Tenderness
Transfer the steak to a cutting board and let it rest for 10 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring every slice is tender and flavorful. Remove the toothpicks before slicing.
Slice the steak against the grain into ½-inch thick pieces. Each slice should showcase the crispy bacon exterior and the perfectly cooked, juicy steak inside. Serve immediately, garnished with the remaining herb sprigs if desired.
Pro Tips For Making Bacon Wrapped Sirloin
- Pre-Cook the Bacon: Par-cook the thick-cut bacon for 3-4 minutes in a pan before wrapping to ensure it cooks through without burning the outside before the steak is done.
- Season Under the Bacon: Rub the sirloin with kosher salt, black pepper, and garlic powder before wrapping—this guarantees the seasoning sticks to the meat, not just the bacon.
- Skip the Overlap: Lay the bacon strips side by side without overlapping to prevent uneven cooking and chewy spots where the bacon stacks up.
- Rest Before Slicing: Let the steak rest for at least 5 minutes after cooking so the juices redistribute—I learned this the hard way after serving a dry, beautiful cut.
Storing and Reheating This bacon wrapped sirloin
Refrigerator Storage
Let your steak cool completely before storing to prevent condensation. Wrap slices tightly in aluminum foil or place in an airtight container. It keeps well in the fridge at 40°F or below for 3-4 days. ❄️
Freezer Storage
For longer storage, freeze individual portions in heavy-duty freezer bags. Squeeze out excess air to prevent freezer burn. This dish maintains quality for up to 2 months at 0°F. Thaw overnight in the fridge before reheating.
Skillet Reheating
My favorite method for reviving crispiness. Heat a skillet over medium heat, add the steak slices, and cover with a lid for 2-3 minutes per side. Add a splash of water or beef broth to prevent drying out. The bacon will crisp up beautifully again. 🔥
Oven Reheating
Preheat oven to 350°F. Place slices on a wire rack over a baking sheet to allow air circulation. Heat for 8-10 minutes until warmed through. This method works well for larger portions.
Microwave Option
For quick meals, microwave on 50% power in 30-second intervals, flipping between each. Add a damp paper towel to retain moisture. Watch closely to avoid overcooking the bacon.
Nutrition Facts
Frequently Asked Questions
Should I use thick or thin bacon for wrapping?
Always use thick-cut bacon. It crisps better, wraps more securely, and won’t burn before the steak finishes cooking. Thin bacon can overcook and become brittle during the searing process.
How do I prevent the bacon from sliding off?
Secure it tightly with toothpicks every 2 inches. Overlap bacon slices slightly and press them firmly against the steak. This creates a snug fit that stays in place while cooking.
Can I cook this on a grill instead of a skillet?
Preheat grill to medium-high heat and sear for 4-5 minutes per side. Use direct heat for crispy bacon and perfect grill marks on the steak.
What internal temperature should I aim for?
For medium-rare, remove at 130-135°F. The temperature will rise to 145°F while resting. Use a meat thermometer for accuracy.
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