When I shared my favorite basic crispy air fried wings method recently, I talked about how my husband Trey has been doing more of the cooking since our son was born.
This method for how to broil steak (and specifically how to broil bacon wrapped filet) is another recipe that I have to give him all the credit for. 🙂 We broil steak in the oven for dinner probably once a week as it’s a super fast and filling dinner with tons of side options, depending on what we have and are in the mood for.
I like to broil steak instead of baking, as you get these little crispy charred bits, which I love. Plus, the whole production is super quick even if you like your steak more on the done side (like me).
How long does it take to broil steak? This of course depends on a few factors, including type of steak, ounces, and thickness of the cut. We typically buy 8-ounce bacon wrapped filets that tend to be 1 1/2 inches thick.
Trey likes his steak cooked more to a medium doneness level, which takes around 4 minutes on each side.
I like my steak cooked more to a “done” doneness level, with very little pink on the inside. I know, I know! Serious steak lovers will probably say I’m doing it wrong and I get it.
But, as someone who was a vegetarian for many years, although I have incorporated more meat into my diet, I just don’t like the texture of raw or undercooked meat. I don’t really enjoy sushi and I don’t like much if any pink in my steak. Sue me! So for me, I typically cook my steak for 6 minutes on each side and an additional 5 minutes on the stove top.
We use a cast iron pan for this meal. I like using a cast iron pan because it can go from the oven, under the broiler, and then to the stove top for my additional cook time with no problems.
We usually wash our cast iron pan only a couple times a month (never with soap, never in the dishwasher). This leaves a little residue in between most cooking sessions and this adds to the crispy charred bits on the steaks.
Before broiling, I season both sides of the steaks (we normally make two at a time—I only photographed one here as I was working during the day and happened to be alone) with an all-purpose seasoning that contains salt. There are LOTS of options.
Once our broiler is preheated, I put the pan in. I broil for 4-6 minutes, then use kitchen tongs to flip the steak over. Then, I broil for another 4-6 minutes.
For Trey’s steak (medium done) I will then remove the steak from the pan onto a plate and place a bowl over the top. You can also wrap the steak in foil and allow it to rest for 5 minutes.
For my steak (done), I will cook it on the stove top for an additional few minutes. I also use the kitchen tongs again to kind of rotate the steak on its side to get the bacon to crisp up a little more. Then I will remove to a plate, cover with a bowl, and let it rest for 5 minutes.
You can serve all sorts sides with this—truly anything. If we haven’t had any greens yet in the day, I’ll make a simple salad. If I’m feeling really hungry or more indulgent, I’ll air fry some French fries.
Side Dish Options:
As with any simple recipe, the quality of the ingredients makes all the difference. So, getting a quality filet mignon is key. If you are able to get steak locally grown, that’s always awesome too. We almost always buy bacon wrapped filets, but if we don’t get them we’ll sometimes add a small (one tablespoon or less) pad of butter to the steak when cooking. But the bacon adds a little fat, so I don’t think this necessary.
How to Broil Steak
how to oven broil a bacon wrapped filet mignon
bacon wrapped filet steak
If needed, preheat your broiler (some require preheating, some do not).
Season both sides of the steak and place in a cast iron pan.
Place under the broiler for 4-6 minutes, depending on how done you want your steak.
Use kitchen tongs to flip the steak. Broil for another 4-6 minutes.
For steak on the medium side, remove from the pan and cover with a bowl or foil. Allow to rest for 5 minutes.
For steak on the done side, cook for an additional 3-4 minutes in the pan on the stove top. Then allow to rest.
Credits // Author and Photography: Emma Chapman.