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Seared Steak and Bacon Pan Sauce with Tomato-Olive Salad

This thick, juicy steak gets roasted, seared in bacon drippings, and covered in a bacon-shallot pan sauce because apparently steak needed an even bigger ego. A fresh mix of tomatoes, Kalamata olives, basil, and shaved Parmesan balances all that richness—and makes this recipe look suspiciously responsible.
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Prep Time 20 minutes
Cook Time 55 minutes
Course Main Course
Servings 4

EQUIPMENT (PAID LINKS)

Ingredients
  

  • 1 thick-cut New York strip steak about 2 pounds
  • 2 teaspoons kosher salt divided
  • 1 teaspoon ground black pepper divided
  • 8 ounces thick-cut bacon diced
  • 2 large shallots finely chopped
  • ¼ cup all-purpose flour
  • 2 cups beef stock
  • 2 pints mixed red and yellow cherry or grape tomatoes halved
  • 1 cup pitted Kalamata olives
  • ½ cup chopped fresh basil
  • 2 ounces shaved Parmesan cheese
  • ¼ cup olive oil

Instructions

  • Season Steak: Place the steak on a wire rack set inside a rimmed baking sheet. Season all sides with 1½ teaspoons kosher salt and ¾ teaspoon black pepper.
  • Roast Steak: Preheat the oven to 250°F. Roast the steak for 35 to 45 minutes, or until the center reaches 120°F on an instant-read thermometer.
  • Cook Bacon: While the steak roasts, place the diced bacon in a large skillet over medium heat. Cook for 8 to 10 minutes, stirring occasionally, until browned and crisp.
  • Reserve Bacon and Fat: Transfer the cooked bacon to a heatproof bowl using a slotted spoon. Carefully pour off any excess bacon fat, leaving about ¼ cup in the skillet.
  • Sear Steak: When the steak reaches 120°F, remove it from the oven. Heat the bacon fat over medium-high heat and sear the steak for 1 to 2 minutes on each broad side.
  • Sear Edges: Hold the steak with tongs and sear the edges and fat cap for 30 to 60 seconds per section. The center should reach about 125°F to 130°F for medium-rare before resting.
  • Rest Steak: Transfer the steak to a clean cutting board. Let it rest for 10 minutes while you prepare the sauce and salad.
  • Cook Shallots: Reduce the skillet heat to medium. Add the chopped shallots and cook for about 2 minutes, stirring frequently, until softened.
  • Cook Flour: Sprinkle the flour over the shallots and bacon fat. Stir continuously for about 1 minute, making sure no dry flour remains.
  • Make Pan Sauce: Slowly pour in the beef stock while stirring and scraping the browned bits from the bottom of the skillet. Simmer over medium heat for 4 to 5 minutes, stirring occasionally, until smooth and thickened.
  • Add Bacon: Return the cooked bacon to the skillet. Stir and simmer for 1 to 2 minutes, then reduce the heat to low to keep the sauce warm.
  • Combine Salad: Place the halved tomatoes, Kalamata olives, chopped basil, and shaved Parmesan in a large mixing bowl.
  • Dress Salad: Drizzle the olive oil over the salad. Add the remaining ½ teaspoon kosher salt and ¼ teaspoon black pepper.
  • Toss Salad: Gently toss until the tomatoes, olives, basil, and Parmesan are evenly coated with the oil and seasonings.
  • Slice Steak: After the steak has rested, slice it against the grain into thick slices. Its final temperature should be about 130°F to 135°F for medium-rare.
  • Serve: Arrange the sliced steak on a serving platter or individual plates. Spoon the warm bacon pan sauce over the steak and serve with the tomato-olive salad.