Smoky bacon sirloin recipe from Longhorn Steakhouse

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KANSAS CITY, Mo. -- It's time for Kansas City Restaurant Week once again. Jen St. Clair with Longhorn Steakhouse visited FOX 4 to highlight some of the items Longhorn will have on their menu as well as share some grilling tips.

Click here for the full list of restaurants participating in Restaurant Week.

 

Smoky Bacon Sirloin

From LongHorn Steakhouse’s Steaks That Sizzle menu

Ingredients:

  • 4, 6-ounce sirloin steaks
  • 1 tablespoon Hickory sea salt
  • 1 teaspoon canola oil

Directions:

  • Evenly season both sides of the steaks with the Hickory sea salt.
  • LongHorn uses two types of grills – a char-grill and a flat-top grill.
  • The flat-top grill has a similar surface to a sauté pan found in a home kitchen, which can be used to grill indoors.
  • If you’d like to get some grill marks on your steak, you can use a grill pan.
  • Make sure the pan surface is very hot and add a teaspoon of canola oil.
  • Place the steak in the center of the pan and flip the steak consistently every 3-4 minutes to ensure both sides get equal heat.
  • Remove steak when desired doneness is achieved. You can use a digital meat thermometer to check the temperature of your steak.*

 

Smoky Bacon Butter

Ingredients

  • 1/4 cup of chicken stock
  • 1 tablespoon of heavy whipping cream
  • 3/4 cup of unsalted butter, chilled and diced
  • 1 teaspoon of kosher salt and black pepper mix
  • 6 slices of cooked, chopped Applewood bacon
  • 1 teaspoon of chopped parsley

Directions:

  • Cook the bacon on medium to low heat in a frying pan until the fat has rendered.
  • Add chicken stock and heavy cream to a medium saucepan and simmer. Gradually whisk in the butter, salt and pepper.
  • When the sauce thickens, remove from heat and whisk in ¾ of the chopped bacon.
  • Top the steaks with a tablespoon of sauce and garnish with the remainder of the chopped bacon and parsley.
  • Enjoy!

 

Recipe serves four.

*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.