Well you may ask: how that is possible?
I am confident some or many really good cooks have already done this, long ago.
The question is: Did they ever write about it? Maybe not. You may be reading this in print for the first time.
Everyone knows about bacon wrapped filet.
OK. I would just get a 1.5 inch thick ribeye steak. If money is no object, get it bone in.
Then you get a strip of good bacon. You thread this strip, vertically, around the inside of the uneven circle of fat within the thick end of the ribeye steak. If you get a good ribeye, this circle of fat is clearly visible, and is itself thicker in places. If the strip of bacon won't go smoothly around it, you can make a small cut here and there. Try to get a slight overlap of the bacon ends at one spot. This probably leaves the center of the thick end of the steak loose within the circle of fat and circle of bacon. What do you do now? Panic? No. You take a thin 9 inch stainless steel kebab skewer, and run it through the steak lengthwise, parallel to the bone if bone in, and directly through the bacon overlap spot, forcing it to stay together, and skewering the center of the steak to the rest of the steak.
You can include with the bacon several sprigs of rosemary on either side of it around the center. It should not stick out because it will burn out there.
You are now ready to grill as Vontel would have.
You can include with the bacon several sprigs of rosemary on either side of it around the center. It should not stick out because it will burn out there.
You are now ready to grill as Vontel would have.
This post is dedicated to Randy.
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