Classic Pan-Seared Thick-Cut Bacon

1.Arrange the thick bacon slices in a single layer in a large, cold cast-iron or heavy-bottomed skillet. Do not overlap the slices; if they do not all fit comfortably, plan to cook in two batches to ensure even heat distribution.

2.Add 2 tablespoons of water to the skillet. This professional technique allows the fat to render slowly as the water simmers, preventing the protein from toughening before the fat has a chance to melt.

3.Place the skillet over medium-low heat. Allow the water to come to a gentle simmer. As the water evaporates, the fat will begin to render out into the pan.

4.Cook the bacon for 8 to 10 minutes, flipping the slices every 3 minutes using tongs. Maintaining a lower temperature at the start ensures the center remains tender while the exterior prepares to crisp.

5.Once the water has completely evaporated and the bacon is sizzling in its own rendered fat, increase the heat slightly to medium. Continue cooking for another 5 to 8 minutes, flipping frequently.

6.Monitor the bubbles in the fat; when they become small and foamy, the bacon is nearing peak crispness. Remove the slices when they reach a deep mahogany color and the edges look shattered and crisp, but the center still has a slight, supple give.

7.Transfer the bacon immediately to a plate lined with double-layered paper towels. Let the slices rest for 2 minutes; the bacon will continue to firm up and reach its final crispy texture as it cools slightly.

8.Dust with freshly cracked black pepper while the surface is still glistening with a hint of warm fat, then serve immediately.