How to Cook the Perfect Thick-Cut Bacon

There is something special about thick-cut bacon. It is rich, hearty, beautifully savory, and substantial enough to be the star of the plate. But cooking thick-cut bacon well takes a little more care than simply tossing it into a hot pan.

With the right temperature, a little patience, and a few simple techniques, you can get bacon that is perfectly crisp around the edges, tender in the center, and full of the rich flavor you love.

Here are our best tips for cooking thick-cut bacon at home.

Start with a Cold Pan

One of the easiest ways to improve your bacon is to start with a cold pan.

Place your bacon in the pan before turning on the heat. This gives the fat time to slowly render as the pan warms, helping the bacon cook evenly without burning the outside before the center is ready.

Arrange the slices in a single layer, leaving a little room between each piece when possible.

Keep the Heat Moderate

Thick-cut bacon is best cooked low and slow.

Start over medium-low to medium heat and let the bacon gradually render its fat. If the pan is too hot, the bacon can brown quickly while remaining chewy in the center. A moderate temperature gives the fat time to render and the bacon time to develop that beautiful golden color.

Patience makes a difference.

Flip Your Bacon

For evenly cooked bacon, flip the slices occasionally as they cook.

Once the first side begins to brown and the fat starts rendering, turn the bacon with tongs. Continue flipping every few minutes until it reaches your preferred level of crispness.

Because thick-cut bacon has more meat and more structure than traditional bacon, flipping helps the slices cook evenly from edge to edge.

Give It Time

Thick-cut bacon is not meant to be rushed.

Depending on the thickness of the slices and your cooking method, it can take anywhere from 10 to 20 minutes or more. Keep an eye on it toward the end and remove it when it reaches the texture you love.

Remember that bacon will continue to firm up slightly as it cools.

If you like bacon with a little chew in the center, take it off the heat just before it reaches your ideal crispness. If you prefer an extra-crispy bite, give it a little more time.

The Oven Method

Cooking bacon in the oven is one of the easiest ways to prepare a larger batch, especially when you are feeding a crowd.

How to do it:

1. Preheat your oven to 375°F.

2. Arrange the bacon in a single layer on a rimmed baking sheet.

3. For easier cleanup, line the baking sheet with parchment paper or foil.

4. Place the pan in the oven while it is preheating or once it reaches temperature.

5. Bake for approximately 18 to 25 minutes, depending on thickness and desired crispness.

6. Transfer the bacon to a paper towel-lined plate or wire rack to drain.

The oven method gives you consistent cooking and frees up your stovetop for everything else on the menu.

The Skillet Method

For a classic bacon experience, the skillet is hard to beat.

Place the bacon in a cold skillet and turn the heat to medium-low. Cook slowly, turning the slices every few minutes as the fat renders.

If the pan becomes crowded, cook the bacon in batches. Overcrowding can cause the bacon to steam instead of crisp.

Once the bacon reaches your preferred texture, transfer it to a paper towel-lined plate or wire rack.

Don't Forget the Bacon Fat

Whatever you do, don't be too quick to discard the rendered bacon fat.

Strain it into a heat-safe container and refrigerate it for later use. A little bacon fat can add incredible depth to roasted vegetables, potatoes, eggs, beans, sauces, and more.

It is one more way to make the most of every slice.

How to Keep Bacon Warm for a Gathering

Making breakfast for a crowd? Cook your bacon slightly ahead of time and keep it warm in a low oven until you are ready to serve.

A wire rack set over a baking sheet works especially well because it keeps the bacon elevated and helps prevent it from sitting in rendered fat.

This is also a great option for brunches, holidays, and weekend gatherings when you want to spend less time at the stove and more time around the table.

The Secret to Great Thick-Cut Bacon

There is no complicated trick to great bacon. It comes down to three things:

Start cold. Cook slowly. Don't rush it.

Thick-cut bacon needs time to render its rich fat and develop its signature texture. Give it the time it deserves, and you will be rewarded with deeply savory flavor, crisp edges, and a satisfying bite.

And when you start with Orly's Farm Bacon, you have a beautifully crafted foundation for everything from a classic breakfast to an unforgettable burger, sandwich, appetizer, or dinner.

Ready to Cook?

Bring home Orly's Farm Bacon and put these tips to the test.