Many home cooks reach for a sizzling hot pan when preparing bacon or steak, but a butcher has warned that this common habit may be ruining the meat's flavour and texture. According to Niall McCusker of specialist butcher Campbells Meat, high-fat meats like bacon and fatty steaks require a different approach.
The common mistake
McCusker explained: "The way you cook your meat will ultimately affect the taste and the texture." While lean meats such as chicken, pork chops, and lean steaks benefit from a preheated pan, bacon and fatty steaks should not be cooked that way. "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," he said.
How to cook bacon and steak properly
Instead of starting with a hot pan, McCusker recommends placing bacon, steak or other high-fat meats into a cold pan. "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," he added.
Air fryer instructions
For those who prefer an air fryer, the expert also shared tips. For bacon, lay strips in a single layer without overlapping, set to 200°C and cook for eight to 10 minutes, then blot on a kitchen towel. For steaks, pat dry, brush with olive oil, season with salt and pepper, preheat the air fryer to 200°C for two minutes, then cook for six minutes, flip, and cook another two minutes for rare to medium-rare. Add two minutes for medium, and another two for well-done. Rest for a couple of minutes before serving.
