Bacon Wrapped Steak Bites is one of the appetizers we are serving this July 4th. These pieces are about 1 ½ inches in diameter. I am using ribeye which is my favorite cut of steak.
This is a 3 ingredients appetizer, steak, bacon and salt. You can always make your favorite dip but not necessary. If you love mushroom dip, I added the recipe at the end of the post.
Weather forecast this July 4th weekend is sizzling hot. If you live in the dessert, wake up early and grill 1st thing in the morning but then these steak appetizers will not be as good if you wait to have it for lunch. Or grill after sunset is your best bet.
Grilling is not your only choice. I also try to avoid using my regular oven in the summer but my convection toaster oven comes in very handy.
It is bigger than most toaster ovens and I use it more than my regular oven. This is such a great investment since I use it frequently and it saves me electricity.
If you have a small batch of bacon wrapped steak bites to cook and you want to be sitting pretty, just bake it then broil a few minutes before removing from oven to crisped up the bacon.
Since these steaks are 1 ½ inches in diameter, both steak and bacon will cook almost at the same time.
My steaks are not teasers, they are bigger than bite size so I opted to cook it in my cast iron plus it is too hot to be outside.
The aroma of bacon and steak once it hits the sizzling hot iron is so inviting. By the time I’m done, I’ve had my share that’s why I always double the amount so I can have some more.
This is great to serve on gatherings. It is always a hit. Serve it with Hawaiian Sweet Slider buns, fries or potato salad, a side of salad and more appetizers like calamares, breaded shrimp and your guest will be happy campers.
This is one of my favorite way of making regular sized steak. When we were kids, this is how my mom prepared steak served individually in a sizzling plate with sides. My Dad was big on steak and my mom made it frequently on weekends when he was not working.
My Dad also took us once in a while at House of Minis Steakhouse in Greenhills. It was a fancy place in the 70’s with it’s dimmed lights.
Talking about July 4th, this holiday is not going to be the same as previous holidays. Many places are closed but I can see more people taking a day trip. I would like to go to the mountains and maybe it is a safer place to be except for the snakes! Ugh, I just changed my mind maybe will just go to the lake.
Some Tips in Making Bacon Wrapped Steak Bites
If steaks are frozen, be sure to move it in the fridge the night before so it has time to thaw. Remove from fridge 1 to 2 hours before cooking, wash and pat dry with paper towel.
Ok, I am sure I might get some heat from a few people from washing my meat. It’s a habit and I won’t have piece of mind if I don’t especially with the current situation. If you don’t like your meat washed, then don’t. I won’t say anything either.
One time, someone gave me a 1 star rating for cooking my steak well-done. That is the reason why when you go to a restaurant, you are always asked how do you like your steak. You have a chose of rare, medium or well-done.
Just the other day, there was a survey how people liked their steak and guess what – THE WINNER IS WELL-DONE. And if cooked well-done chances of getting salmonella is rare, so another advantage. I hope my friend is reading this!
Anyway, season steak with salt then let it sit in the counter for an hour while preparing other stuff.
Remove bacon from freezer and leave it in room temperature. It is easier to cut before it is fully thawed out. Cut each strip into 3 pieces.
Cut each pound of ribeye steak to 8 - 10 pieces about 1 ½ inches in diameter. Wrap each steak with bacon overlapping ends and securing with toothpick.
That’s all you need. It’s a very simple preparation.
Oh, if you want you can make some mushroom dip. Leave about 2 tablespoons bacon fat in the cast iron but leave the brown bits from frying. That will add so much flavor to your mushroom dip.
Add one cup Cream of Mushroom and ½ cup water in pan. Stir until well combined. Simmer at low heat until thick. If consistency is too thick, add a lit bit of water depending on your preference.
Taste before seasoning with salt. I usually don’t add any salt as bacon is salty already.
Bacon Wrapped Steak Bites
- 5 pounds ribeye steak
- 1 12 oz package Farmer John thick premium bacon
- 1 - 2 tablespoons oil
- Thaw steak in the fridge overnight. An hour before cooking remove from fridge. Season with salt.
- Cut each pound of ribeye steak 8 - 10 pieces about 1 ½ inches in diameter.
- It is easier to cut bacon while not fully thawed. Cut strip into 3 pieces.
- Wrap each steak pieces with bacon overlapping each end and securing with toothpick.
- IN STOVE TOP: Heat cast iron or pan over medium – high heat.
- Add oil.
- Add about 8 pieces of steak. Roll steak on its side to crisp up bacon.
- Cook 3 to 3 ½ minutes for medium and 4 ½ to 5 minutes for well-done.
- IN OVEN: Preheat oven at 400 degree F. Place steak in baking sheet. Bake for 15 to 20 minutes then broil for a minute to crisp up the bacon. Remove from oven.
- You can use butter instead of oil to fry steak.
- This appetizer is good on its own but you can also prepare your favorite sauce or dip. If you like mushroom dip, I have added the recipe towards the bottom of the post.