Beef. Cattle drives. Cows wandering the streets. Steak for dinner every night. Cowboys riding across the pastures. John Wayne at the local watering hole. It’s what you think of when you say “Texas”, right? Well, before I ever left the Midwest, those were the thoughts that ran through my sheltered little mind. Of course, now that we’re back for yet another helping of Texas living, I of course have changed my tune. I mean, there’s running water here and everything!
The one stereotype that holds true though is that beef is king. I never understood what the big deal was about a steak dinner. It’s not like I’d never had beef up in the Midwest. We have cows up there, too. But I admit that the first time I had a “good” Texas steak (and depending on who you ask, everyone has an opinion of what “good” means), I started to finally get it. When the cut is done properly, and the beef is marbled with just the right amount of fat (yes, fat is good in this case), and the temperature is right at medium rare, well…it’s a whole different experience, folks.
No wonder people for generations have talked about celebratory meals including a big ole’ juicy and tender steak. When it’s good, it’s REALLY good. And you don’t have to venture out to some overpriced steakhouse to get a good steak these days. A hot grill, a little salt & pepper, some bacon (’cause, um, BACON), a nice cut of steak, and you’ve got yourself a special dinner. I mean, what says “love” and “special” more than bacon and beef??
As for a great wine to go with this beefy, bacony goodness, well, you can’t go wrong with a good Cabernet Sauvignon. The rich tannins, and acidity levels in the wine are a perfect match with the grilled beef. Want one that is a little more of a splurge for a special dinner? I recommend the Silver Oak Cabernet. Rich, smooth, and beautiful with any grilled meat. Don’t want to spend that much? A good everyday Cabernet is the Josh. It won’t break the bank, and is an easy-drinking wine for just about any red meat.
So if you’re looking for a simple, delicious, and “special” dinner for two, look no further than your local butcher case. If you’re inclined to splurge, ask for the filet mignon. If you want to be a little more frugal but still have a juicy and flavorful steak, try a ribeye. Either way, you’re in for your own special steakhouse dinner at home. Yeehaw!
| Servings | Prep Time |
| 2 people | 10 minutes |
| Cook Time | Passive Time |
| 10-15 minutes | 10 minutes |
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In this case, I splurged and went for the filet mignon (which is French for "cute filet"). It's a smooth, rich cut that is perfect for a special dinner. But as I mentioned above, you don't have to break the bank to get a good steak. I've been known to get a large ribeye and cut it into two steaks--less expensive, and the marbling of fat gives you a fantastic flavor. Either way, wrapped with bacon, it's enough to impress your dinner companion. Giddy up for this special meal!
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- 2 1/2 lb. steaks
- 2 slices thick cut bacon
- 1 tsp. olive oil
- 1/4 tsp. salt
- 1/4 tsp. cracked black pepper
- Preheat grill to medium high heat.
- Pat the steaks dry and allow them to come to room temperature.
- Wrap each steak with one piece of thick cut bacon. Secure the bacon piece in place with 2 toothpicks, one on either side of the steak.
- Drizzle each steak with olive oil, and then sprinkle both sides with salt and pepper.
- Place each steak on the grill, and allow to sear for 5-7 minutes. When the steak comes off of the grill grates without sticking, they're ready to turn. Grill on second side for 5 more minutes for medium rare, 8 more minutes for medium, 10-12 more minutes for medium well or well done.
- Remove steaks from grill and allow them to rest at room temperature for 8-10 minutes, lightly tented with foil. This will allow the juices to settle back into the meat. Note that the meat will continue to cook as it rests, so take this into consideration when preparing the done-ness level for your steaks.
- Serve with a green vegetable and a starch, like twice baked potatoes (see link to recipe below). Special dinner, served!
This is an easy, no-fuss meal that just about anyone can make. If you don't have a grill (or it's too cold to use your grill!), you can use a grill pan, or even do a pan fry of the steak like I did with a recent duck dish.
I served the steak with twice baked potatoes inspired by a recipe from The Pioneer Woman. Straightforward, simple, and a tasty accompaniment to this beautiful piece of beef with bacon.
Note: I know there is a lot of debate about the "right" temperature to serve a steak. Personally, I like mine still moving. But I realize that there are those out there who like their steak done so "well" that it is grey inside. I beg you, if you are going to cook your steak that "well", please select a cut that has a lot more fat than this filet mignon. The more fat and marbling in the meat, the more likely that you will actually get a somewhat juicy texture and some taste in your steak. You'll thank me, I promise.
This looks fabulous. I like my meat medium rare so I love that you’re not afraid to let your cow moo. 🙂
I totally agree! Steaks are one of our favorite “special” meals and I would much prefer to eat them at home. You can get a much better steak for much less money by eating at home and for the love of all things holy DO NOT cook it well done. I did have to eat it that way when pregnant and I agree you must choose a steak that has a lot more fat. Rib eye doesn’t taste terrible well done, not great but not terrible.
My son, who is a senior and who will be leaving the next soon after graduation in a few months, has told me that he wants bacon wrapped steak for his “going away” dinner. In his words, he wants a “little steak with his bacon.” I am sure he has envisioned a steak that is completely concealed with bacon. I hope he isn’t too disappointed when it turns out looking like your version.
You could do a double layer of bacon as the wrap, but it wouldn’t get as crispy. I say make him a bunch of bacon bows or bacon cups and fill them with whatever side you serve!
What a great looking dinner recipes. I lvoe a good steak!
We’re heading to Texas in the next few months and I’m excited to learn all about the Texas steak! This looks awesome!
Amen on not cooking a filet mignon well done! It would be a terrible thing to do to such a fine cut of meat! My big tip that I give when buying steaks is to buy a choice grade steak instead of select. It makes a huge difference!
I agree, Rachel. There are so many ways to get a delicious cut of steak for less money. Everybody wins! :o)