Cast Iron Bacon-Wrapped Steak with Rosemary

Petite sirloin halved create a perfect shape to wrap a slice of bacon around without the high price of filet mignon. Due to the tall nature of the steak, you want to ensure it sears quickly, but that the center is also not completely raw. To unlock the perfect cast iron cook follow the few tips below.

2 petite sirloin, halved
4 bacon strips
1 tbsp olive oil
2 tbsp high-quality grass fed butter
1 sprig of rosemary

Gently pat your steaks dry, sprinkle with salt and pepper to taste. Wrap the bacon around the outside holding together at the edge with a halved toothpick.

Heat your cast iron with olive oil and butter over your campfire with the sprig of rosemary right in the center. As the oil becomes hot and the rosemary is fragrant, you can remove the sprig. Add in your steaks, you should hopefully hear a nice sear as it hits the pan. Leave it go for 4-5 minutes ensuring it doesn’t burn. If you feel it’s too hot, move off the direct heat. Cast iron pans hold the heat really well so this shouldn’t be a problem.

Flip the steak over and cook the other side until the internal temp is 160F or until they are firm when you press down with a finger. You can serve the beef with a side of baked potatoes, sautéed mushrooms & onions.

Serves 4