Mastering the Art of Cooking Bacon Wrapped Sirloin Filet

As an avid home cook and grillmaster, I’m always on the lookout for tasty new dishes to expand my grilling repertoire. And let’s be real, anything wrapped in bacon has got to be good! So I was eager to try my hand at cooking up some mouthwatering bacon wrapped sirloin filet steaks The combination of smoky bacon complementing rich, beefy steak is pure genius.

Cooking up these bacon wrapped filet steaks is easier than you may think. With just a few simple tricks and the right technique, you’ll have tender, juicy steaks encased in crispy, flavorful bacon in no time. Once you get the basics down, you can experiment with different seasoning blends and woodsmoke flavors.

In this guide, I’ll walk through everything you need to know to cook incredible bacon wrapped sirloin filet steaks on your grill or in your oven. Let’s get cooking!

Benefits of Wrapping Sirloin in Bacon

Before we dive into the cooking steps, let’s go over why wrapping sirloin steaks in bacon is such a winning combo:

• Flavor – Smoky bacon adds tons of savory depth that perfectly complements the beef.

• Juiciness – Bacon fat bastes the steak while cooking, keeping it tender and moist.

• Texture – Crispy, crunchy bacon gives an interesting textural contrast to the steak.

• Presentation – Beautiful spiral patterns from the bacon wrapping make for an impressive presentation.

• Variety – Lots of room for customization with meat choice, bacon type, and seasoning blends.

With all those benefits covered, let’s get into how to execute these bacon wrapped steaks like a pro.

Picking the Right Sirloin Cut

For this recipe, I recommend using top sirloin filet steaks. Here’s why it’s the best choice:

• Tender and lean with good marbling.
• Filet cut means no tough connective tissue.
• Thick steaks won’t overcook when grilling or searing.
• Affordable compared to pricier tenderloin.
• Convenient individual serving size.

Other sirloin cuts like tri-tip or kabobs would also work well for wrapping in bacon. Avoid super thin cuts that will overcook. Aim for 1-2 inches thick for best results.

Choosing a Quality Bacon

Since the bacon plays a big role in flavor, you’ll want to pick a good quality one:

• Go thick cut for crispy bacon that doesn’t burn easily.

• Choose a wood smoked or applewood bacon for extra smoky depth.

• Try different flavors like maple, brown sugar, peppered, or honey-cured.

• Look for good marbling in the bacon for texture and fat rendering.

• Packers slices wrap easier than brittle boutique bacon that cracks apart.

Test out a few different bacon types to find your personal favorite pairing with the sirloin.

Seasoning the Steaks

The seasoning you apply before wrapping is key for flavor. Here are some of my go-to seasoning combos:

• Steak Rub – Salt, pepper, garlic powder, paprika, onion powder.

• Montreal Steak Spice – Pepper, coriander, cumin, mustard seeds.

• Cowboy Blend – Salt, pepper, brown sugar, chili powder, paprika.

• Santa Maria Rub – Salt, pepper, garlic, oregano, red pepper flakes.

• Umami Bomb – Mushroom powder, soy sauce powder, nutritional yeast.

Get creative and come up with your own signature sirloin seasoning blend too! Apply it evenly on all sides before wrapping.

How to Wrap Sirloin Filets in Bacon

Here is my simple step-by-step process for perfectly wrapping steaks:

1. Trim Bacon – Cut strips in half widthwise so they are long enough to wrap around steak.

2. Season Steak – Generously coat all sides of steak with your dry rub blend.

3. Lay Bacon – Place strips side-by-side vertically across the top of the steak.

4. Wrap Tight – Roll the steak away from you while pulling bacon tight.

5. Secure Ends – Use toothpicks to hold the bacon wrap in place.

Make sure to wrap tight enough so the bacon stays put while cooking. Don’t worry about a few steak peek-throughs for extra crisping.

Cooking Methods for Bacon Wrapped Filets

You’ve got options when it comes to cooking up these bacon wrapped sirloin steaks. Here are my top methods:

Grilling

The high dry heat of the grill crisps up the bacon perfectly. Use indirect heat and monitor temperature closely.

• Grill Prep – Oil grates and preheat to 450°F direct heat.

• Sear – Quickly sear steaks over direct heat 1-2 minutes per side.

• Indirect Cook – Move to indirect heat and continue cooking to desired doneness, about 10-15 minutes.

• Rest – Let steaks rest 5 minutes before slicing to serve.

Oven Broiling

The oven’s top broiler mimics grilling with direct top-down heat.

• Oven Prep – Place steaks on sheet pan and preheat broiler on high.

• Broil – Broil steaks 6 inches from heating element, flipping once halfway through.

• Doneness – Cook 8-12 minutes for medium rare depending on thickness.

• Rest – Let meat rest before serving just like grilling.

Pan Searing

Searing in a hot skillet gives great color and crust before finishing in the oven.

• Sear – Heat cast iron skillet with oil to very hot and sear steaks 2 minutes per side.

• Finish in Oven – Transfer skillet to 450°F oven and roast for about 10 minutes until done.

• Make Sauce – Fry up bacon drippings left in skillet to make a steak sauce.

Pro Cooking Tips

To take your bacon wrapped sirloin from great to restaurant-worthy, employ these pro tips: