An expert from specialist butcher Campbells Meat, Niall McCusker, has shared a widespread mistake many people make when cooking bacon and steak – and it all comes down to the pan.
The common error that ruins meat
According to McCusker, many recipes call for heating the pan before adding meat. While this works for lean meats like chicken, pork chops and lean steaks, high-fat cuts such as bacon and fatty steak need a different approach.
"The way you cook your meat will ultimately affect the taste and the texture," McCusker said. He recommends placing high-fat meats into a cold pan rather than a preheated one.
Why a cold pan works better
"These foods have a high fat content, so you need to know how to render the fat and get it nice and crispy without burning the meat," McCusker explained. "Starting off with a cold pan lets the fat slowly melt as it turns into a liquid. That cooks off the fat and gives you that flavour without burning the meat. It also results in a more tender texture, as it hasn't tightened up from cooking on a high heat."
Cooking bacon and steak in an air fryer
For those using an air fryer, the method is straightforward. For bacon, arrange strips in a single layer without overlapping. Cook at 200°C for 8–10 minutes, then place on kitchen paper to absorb excess grease.
For steaks, pat dry with kitchen paper, brush with a teaspoon of olive oil and season with salt and pepper. Preheat the air fryer for two minutes at 200°C, then cook the steak for six minutes. Turn and cook for another two minutes for rare to medium-rare. Add two minutes for medium, and a further two minutes for well-done. Let the steak rest on a plate for a couple of minutes before serving.
