TRIPLE BACON SIRLOIN STEAK
LongHorn Steakhouse Recipe
4 six-ounce top sirloin steaks
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon canola oil
4 slices of raw bacon
8 slices of bacon cooked crisply
2 cups Hollandaise sauce
1/3 cup Bloody Mary mix of your choice
1 teaspoon freshly chopped Italian parsley
Wrap each sirloin with a slice of raw bacon. Hold bacon ends together with toothpick, if needed. Season both sides of the steaks evenly with a mixture of the salt, pepper, onion powder and garlic powder.
Coat grill pan with canola oil or brush it onto your grill grate, and let the cooking surface heat to your desired temperature. We suggest 550 degrees. Once desired temperature is reached, place steaks in the pan or on the grill. Grill to your desired degree of doneness (see table below). You can use a meat thermometer to check the temperature.
While steak is cooking, finely chop four slices of cooked bacon, set aside.
Rough chop the remaining four slices of bacon into larger 1-inch pieces, set aside.
Prepare fresh Hollandaise sauce per recipe of your choice. You can also find Hollandaise sauce mix at your local grocer for a quick recipe.
Bring the sauce to a simmer over low-to-medium heat and add Bloody Mary mix while whisking. Add in finely chopped bacon, whisk to combine these ingredients. Remove steak from pan, top with Hollandaise mixture and several pieces of the roughly chopped crisp bacon. Sprinkle with fresh, chopped parsley.
Degrees of Doneness:
Rare: 95-105 degrees. Cool red center.
Medium Rare: 115-125 degrees. Warm red center with a hint of pink.
Medium: 130-140 degrees. Warm pink center.
Medium Well: 150-160 degrees. Some pink in the center.
Well: 165-175 degrees. No pink, cooked all the way through.