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Grilled Bacon and Gammon Steak Recipes

Updated on March 17, 2016
Gordon Hamilton profile image

Gordon has been cooking since childhood. He loves above all to take fresh ingredients and combine them in tasty and hopefully original ways.

Griddled back bacon steak with asparagus and pan roasted baby potatoes
Griddled back bacon steak with asparagus and pan roasted baby potatoes

What's the Difference Between Bacon and Gammon Steaks?

As is so often the case with food items, bacon and gammon steaks can sometimes be confused with one another and the precise difference(s) can prove to be a little bit ill-defined. Both can be cured in different ways, some curing methods similar in each instance. The one standard difference between the two is the part of the pig from which the meat is taken. While bacon may be taken from the back, side, or belly of the pig - depending particularly upon where you are in the world - gammon is a word used to describe only meat taken from the pig's hind leg.

Do you ever cook your steaks on a griddle pan?

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Griddled Bacon Medallion Steaks with Deconstructed Fried Egg

Griddled bacon medallion steaks with salsa, fried egg and onion rings
Griddled bacon medallion steaks with salsa, fried egg and onion rings

Cook Time

Prep time: 20 min

Cook time: 10 min

Ready in: 30 min

Yields: One serving

Ingredients

  • 2 half-inch thick bacon medallion steaks
  • 1 medium white onion, peeled, sliced and separated in to rings
  • 3 tablespoons self-raising/rising flour
  • Salt
  • 1 medium tomato, seeded and diced
  • 2 inch piece cucumber, seeded and diced
  • 1 garlic clove, peeled and grated
  • Extra virgin olive oil
  • Black pepper
  • 1 egg
  • Vegetable oil

Instructions (Stage One)

Click thumbnail to view full-size
Simple salsa ingredientsDeseeded tomato and cucumber for salsaCombining salsa ingredientsPeeled onion is sliced for making onion ringsOnion rings are steeped in milkOnion rings are drained from milkSeasoned flour for coating onion ringsOnion rings are added to bag with seasoned flourPreparing batter for making onion ringsEgg yolk and white are carefully separated
Simple salsa ingredients
Simple salsa ingredients
Deseeded tomato and cucumber for salsa
Deseeded tomato and cucumber for salsa
Combining salsa ingredients
Combining salsa ingredients
Peeled onion is sliced for making onion rings
Peeled onion is sliced for making onion rings
Onion rings are steeped in milk
Onion rings are steeped in milk
Onion rings are drained from milk
Onion rings are drained from milk
Seasoned flour for coating onion rings
Seasoned flour for coating onion rings
Onion rings are added to bag with seasoned flour
Onion rings are added to bag with seasoned flour
Preparing batter for making onion rings
Preparing batter for making onion rings
Egg yolk and white are carefully separated
Egg yolk and white are carefully separated
  1. The salsa should ideally be prepared at least a couple of hours in advance and refrigerated for the flavours to infuse to best effect but this is not essential. Combine the tomato, cucumber and garlic in a bowl, season with salt and pepper, drizzle with olive oil and stir well. Cover with clingfilm and refrigerate until required.
  2. Put two tablespoons of the flour in to a bowl or deep plate. Season with salt and slowly add cold water as you whisk with a fork to form a thick, creamy batter. Refrigerate to rest for ten minutes.
  3. Separate the onion in to rings. The smaller, inner rings should be reserved for alternative use at a later time. Add to a bowl with enough milk to completely cover and set aside for five minutes.
  4. Drain the onion rings through a colander. Add the remaining tablespoon of flour to a plastic bag and season with salt and pepper. Add the onion rings and twist the bag closed, trapping as much air in it as possible. Invert several times and very gently shake to coat the onions evenly in the flour (don't shake too hard or you may break some of the rings).
  5. The egg white and yolk have to be separated. The simple device in the relevant photo above is perfect for this purpose.

Instructions (Stage Two)

Click thumbnail to view full-size
Back bacon medallion steaksBacon steaks are oiled for griddlingStarting to griddle bacon medallion steaksBattered onion rings are added to hot oilBacon medallion steaks are turned in griddle panStarting to fry deconstructed eggOnion rngs are drained on kitchen paperGriddled bacon medallion steaksEgg white and salsa are laid/spread on bacon steaksEgg yolk and remaining salsa are added to bacon medallions
Back bacon medallion steaks
Back bacon medallion steaks
Bacon steaks are oiled for griddling
Bacon steaks are oiled for griddling
Starting to griddle bacon medallion steaks
Starting to griddle bacon medallion steaks
Battered onion rings are added to hot oil
Battered onion rings are added to hot oil
Bacon medallion steaks are turned in griddle pan
Bacon medallion steaks are turned in griddle pan
Starting to fry deconstructed egg
Starting to fry deconstructed egg
Onion rngs are drained on kitchen paper
Onion rngs are drained on kitchen paper
Griddled bacon medallion steaks
Griddled bacon medallion steaks
Egg white and salsa are laid/spread on bacon steaks
Egg white and salsa are laid/spread on bacon steaks
Egg yolk and remaining salsa are added to bacon medallions
Egg yolk and remaining salsa are added to bacon medallions
  1. Start both your (dry) griddle pan and the oil for frying the onion rings heating.
  2. Use a pastry brush to lightly coat the bacon steaks on one side with vegetable oil before laying them oiled side down in the griddle pan. Never use olive oil for this purpose - it will burn and turn the meat bitter. Leave them alone to cook for a couple of minutes. Oil the upper side immediately before carefully turning with cooking tongs to similarly cook on the second side.
  3. Take the onion rings from the flour and add to the batter. Carefully stir around with your hand before lifting one at a time in to the hot oil. Deep fry for around three or four minutes until crisp. Drain on kitchen paper.
  4. Wipe a small frying pan with oil and bring up to a medium heat. Pour in the egg white. Reduce the heat after a few seconds and add the yolk after about a minute. Cook both for a further couple of minutes until the white is completely set.
  5. Lift the griddled bacon steaks to a serving plate. Lay the egg white on top of one of them and spread salsa carefully over the other.
  6. Add a little salsa to the top of the egg white to resemble an egg yolk in size and shape. Add the egg yolk to the centre of the salsa bed on the second steak.
  7. Plate the onion rings alongside to serve.

Beech Smoked Gammon Steak with Spicy Cheese Baked Potato

Smoked gammon steak with pineapple, spicy cheese baked potato and broccoli
Smoked gammon steak with pineapple, spicy cheese baked potato and broccoli

Cook Time

Prep time: 15 min

Cook time: 1 hour 45 min

Ready in: 2 hours

Yileds: One serving

Ingredients

  • 1 beechwood smoked gammon steak
  • 1 baking potato
  • Vegetable oil
  • Bit of butter
  • 2 ounces cheddar cheese, grated
  • ½ small red chilli pepper, seeded and moderately finely diced
  • Small head of broccoli, broken in to florets
  • Pineapple ring (canned in own juice)

Instructions (Stage One)

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Beechwood smoked gammon steakPotato is skewered for baking and pierced with forkFoil for baking potato is lightly oiledSkewered potato is laid in baking foilPotato wrapped and ready for bakingCheddar cheese and half red chilli pepperGrated cheddar cheese and diced red chilli pepperSkewer removed cleanly from baked potatoButter added to cut baked potatoSpicy cheddar cheese added to baked potato
Beechwood smoked gammon steak
Beechwood smoked gammon steak
Potato is skewered for baking and pierced with fork
Potato is skewered for baking and pierced with fork
Foil for baking potato is lightly oiled
Foil for baking potato is lightly oiled
Skewered potato is laid in baking foil
Skewered potato is laid in baking foil
Potato wrapped and ready for baking
Potato wrapped and ready for baking
Cheddar cheese and half red chilli pepper
Cheddar cheese and half red chilli pepper
Grated cheddar cheese and diced red chilli pepper
Grated cheddar cheese and diced red chilli pepper
Skewer removed cleanly from baked potato
Skewer removed cleanly from baked potato
Butter added to cut baked potato
Butter added to cut baked potato
Spicy cheddar cheese added to baked potato
Spicy cheddar cheese added to baked potato
  1. Preheat your oven to 400F/200C/Gas Mark 6.
  2. Wash the baked potato thoroughly and pat dry with kitchen paper.
  3. Take a metal (must be metal and never wood!) skewer and force it through the centre of the potato lengthways. This serves to conduct the heat through the potato, cooking it evenly, eliminating the risk of that ghastly hard centre when the rest of the potato is cooked to perfection. Pierce the potato several times with a fork to allow steam to escape and prevent it bursting during cooking.
  4. Lightly oil a large sheet of tinfoil to prevent the potato sticking. Sit the potato on the foil and wrap in to a loose but sealed tent. Sit on a baking sheet or tray and bake for one and a half hours.
  5. Take the potato from the oven. Remember everything will be hot, including the foil and the skewer so wear oven gloves at all times.
  6. Carefully unwrap the potato and pull the skewer gently but steadily free, holding the potato with a fork. If your potato is cooked, it will easily come out clean.
  7. Scrunch the foil around the lower part of the potato like a nest. This is going to stop the potato potentially falling apart when you cut it.
  8. Cut the potato across the way and lengthways two-thirds of the way through. Add a little bit of butter.
  9. Mix the cheese with the chilli and use to fill the potato. Return to the switched off oven and allow the residual heat to help melt the cheese/keep the potato warm while you prepare the rest of the meal.

Instructions (Stage Two)

Click thumbnail to view full-size
Small head of broccoliBoiling water and salt added to broccoli floretsOiling smoked gammon steak for griddlingGammon steak is added to griddle panGriddled gammon steakGriddling pineapple ringGriddled pineapple ring is sat on gammon steakPoached broccoli florets are drainedSpicy cheese is melted in to baked potatoSpicy cheese baked potato is plated with gammon steak and pineapple
Small head of broccoli
Small head of broccoli
Boiling water and salt added to broccoli florets
Boiling water and salt added to broccoli florets
Oiling smoked gammon steak for griddling
Oiling smoked gammon steak for griddling
Gammon steak is added to griddle pan
Gammon steak is added to griddle pan
Griddled gammon steak
Griddled gammon steak
Griddling pineapple ring
Griddling pineapple ring
Griddled pineapple ring is sat on gammon steak
Griddled pineapple ring is sat on gammon steak
Poached broccoli florets are drained
Poached broccoli florets are drained
Spicy cheese is melted in to baked potato
Spicy cheese is melted in to baked potato
Spicy cheese baked potato is plated with gammon steak and pineapple
Spicy cheese baked potato is plated with gammon steak and pineapple
  1. Put the broccoli florets in to a large pot. Season with salt and pour in plenty of boiling water. Put on to the stove and bring to a simmer for six to eight minutes until just softened.
  2. Bring your griddle up to a high heat. Lightly oil the gammon steak and fry for around a minute and a half to two minutes each side until cooked. Lift to a plate.
  3. The pineapple ring should be oiled and griddled for around twenty seconds each side before being lifted on to the gammon steak.
  4. Drain the broccoli thoroughly through a colander.
  5. Take the potato from the oven, ease away the foil and lift on to the plate beside the gammon steak. You will find the melted cheese now serves effectively as a glue, preventing any one or more corners falling unceremoniously flat and spoiling presentation.
  6. Plate the brocooli last of all and enjoy your meal.

Griddled Gammon Steaks and Spicy Chicken Wings Bread Rolls

Roast chicken wings meat in sweet chilli sauce is served with griddled gammon steaks on bread rolls
Roast chicken wings meat in sweet chilli sauce is served with griddled gammon steaks on bread rolls

Cook Time

Prep time: 30 min

Cook time: 45 min

Ready in: 1 hour 15 min

Yields: Two sandwiches

Ingredients

  • 4 large whole chicken wings
  • Rapeseed, vegetable or sunflower oil
  • Salt and pepper
  • 2 medium thick gammon steaks
  • 6 ounce sachet sweet chilli stir fry sauce
  • 2 soft bread rolls
  • Chopped coriander/cilantro to garnish

Instructions

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Roast chicken wings are left to rest and coolMeat is plucked from roast chicken wingsStarting to griddle gammon steaksGammon steaks are turned on griddle panGriddled gammon steaks are restedChicken wings meat is added to sweet chilli sauceChicken wings meat is warmed through in sweet chilli sauceGammon steaks are laid on bottom halves of bread rollsSweet chilli chicken meat is spooned on to gammon steaksGammon steak and spicy chicken wings rolls are closed over and ready to serve
Roast chicken wings are left to rest and cool
Roast chicken wings are left to rest and cool
Meat is plucked from roast chicken wings
Meat is plucked from roast chicken wings
Starting to griddle gammon steaks
Starting to griddle gammon steaks
Gammon steaks are turned on griddle pan
Gammon steaks are turned on griddle pan
Griddled gammon steaks are rested
Griddled gammon steaks are rested
Chicken wings meat is added to sweet chilli sauce
Chicken wings meat is added to sweet chilli sauce
Chicken wings meat is warmed through in sweet chilli sauce
Chicken wings meat is warmed through in sweet chilli sauce
Gammon steaks are laid on bottom halves of bread rolls
Gammon steaks are laid on bottom halves of bread rolls
Sweet chilli chicken meat is spooned on to gammon steaks
Sweet chilli chicken meat is spooned on to gammon steaks
Gammon steak and spicy chicken wings rolls are closed over and ready to serve
Gammon steak and spicy chicken wings rolls are closed over and ready to serve
  1. Put your oven on to preheat to 400F/200C/Gas Mark 6.
  2. Rub the chicken wings all over with oil and season with salt and pepper. Lay them skin sides up on a roasting tray and cook in the oven for 30 to 35 minutes.
  3. Remove the chicken wings from the oven and leave them for about 15 minutes until they are cool enough to handle.
  4. Peel the skin off the chicken wings and discard. Pluck the meat from the bones and discard the bones.
  5. Bring your griddle pan up to a smoking hot heat and oil both sides of the gammon steaks with a pastry brush. Fry for a couple of minutes each side until done.
  6. Lift the gammon steaks to a plate to rest for a few minutes.
  7. Pour the sweet chilli sauce in to a small frying pan and put it on to a medium heat. Add the meat from the chicken wings and stir fry for 3 or 4 minutes to ensure the chicken is fully reheated.
  8. Cut the bread rolls open and lay the gammon steaks on the bottom half, followed by the chicken wings meat. Finish with the coriander/cilantro and close the rolls over to serve.

Griddled Sweetcure Back Bacon Steak with Asparagus

Griddled sweetcure bacon steak served with griddled asparagus and tomato with mini pan roasted potatoes
Griddled sweetcure bacon steak served with griddled asparagus and tomato with mini pan roasted potatoes

Back bacon is by far and away the most popular of the different types of bacon available in the UK. It can be bought both smoked and unsmoked. It is not usual however to see it in butchers' shops or supermarkets in steak form like this - it is usually thinly sliced in to what are known as rashers. So where did I get this sweetcured (unsmoked) bacon steak? I simply went in to a local butcher's shop and explained what I wanted. One of the butchers brought a large piece of sweetcured bacon meat and a large knife to the front shop and asked me to indicate how thick I wanted the slice. Job done, customer satisfied - perfect.

If you can't find back bacon in your country or state, speak to a small local producer or trader (rather than a supermarket assistant) and enquire as to the possibilities. It really is super delicious, meaty stuff, it's not exactly rocket science to prepare it and customer demand can make all the difference in the world. Get your friends roped in to asking for it as well! If you don't ask, you won't get...

Cook Time

Prep time: 1 hour

Cook time: 40 min

Ready in: 1 hour 40 min

Yields: One serving

Ingredients

  • 8 to 10 baby new potatoes (or as required), unpeeled and halved
  • Salt
  • ¾ pound sweetcured back bacon steak
  • Vegetable oil
  • Few small pieces of onion
  • Black pepper
  • 3 asparagus spears, trimmed
  • 1 medium tomato, halved

Instructions (Stage One)

Click thumbnail to view full-size
Unwrapping back bacon steakBack bacon steaks are not entirely inexpensive but do represent good value overallBaby new potatoes and asparagusNew potatoes are halved before being boiledNew potato halves ready to be boiled as first stage of cookingDraining boiled new potato halvesBack bacon steak ready for cookingBack bacon steak is added to foil with oil, seasoning and onionBack bacon steak ready for bakingTesting baked back bacon steak for doneness
Unwrapping back bacon steak
Unwrapping back bacon steak
Back bacon steaks are not entirely inexpensive but do represent good value overall
Back bacon steaks are not entirely inexpensive but do represent good value overall
Baby new potatoes and asparagus
Baby new potatoes and asparagus
New potatoes are halved before being boiled
New potatoes are halved before being boiled
New potato halves ready to be boiled as first stage of cooking
New potato halves ready to be boiled as first stage of cooking
Draining boiled new potato halves
Draining boiled new potato halves
Back bacon steak ready for cooking
Back bacon steak ready for cooking
Back bacon steak is added to foil with oil, seasoning and onion
Back bacon steak is added to foil with oil, seasoning and onion
Back bacon steak ready for baking
Back bacon steak ready for baking
Testing baked back bacon steak for doneness
Testing baked back bacon steak for doneness
  1. Put the potatoes in to a pot of cold salted water and bring the water to a simmer. Continue to simmer for around fifteen minutes, just until you see the skins starting to separate around the edges where the potatoes have been halved and no more. Drain well, return to the pot, cover and leave to cool completely (up to an hour).
  2. Preheat your oven to 190C/375F/Gas Mark 5. Lay a sheet of tinfoil on a roasting tray and lightly oil. Sit the bacon steak in the centre, add the onion pieces and season with black pepper.
  3. Wrap the foil over/add a second sheet to form a loose but sealed tent. Bake in the oven for twenty minutes.
  4. Take the bacon steak from the oven, carefully unwrap the foil and test with a metal skewer for doneness. The skewer should easily go through the meat and there should be no trace of blood in the juices.

Instructions (Stage Two)

Click thumbnail to view full-size
Deep frying cooled potato halvesOiling baked bacon steak for griddlingStarting to griddle back bacon steakGriddled sweetcure bacon steakDraining pan roasted potatoesAsparagus and tomato ready for griddlingOiling asparagus and tomato for griddlingGriddling asparagus and tomatoGriddled asparagus and tomato are plated with sweetcure bacon steakGriddled bacon steak with asparagus and roast potatoes is served
Deep frying cooled potato halves
Deep frying cooled potato halves
Oiling baked bacon steak for griddling
Oiling baked bacon steak for griddling
Starting to griddle back bacon steak
Starting to griddle back bacon steak
Griddled sweetcure bacon steak
Griddled sweetcure bacon steak
Draining pan roasted potatoes
Draining pan roasted potatoes
Asparagus and tomato ready for griddling
Asparagus and tomato ready for griddling
Oiling asparagus and tomato for griddling
Oiling asparagus and tomato for griddling
Griddling asparagus and tomato
Griddling asparagus and tomato
Griddled asparagus and tomato are plated with sweetcure bacon steak
Griddled asparagus and tomato are plated with sweetcure bacon steak
Griddled bacon steak with asparagus and roast potatoes is served
Griddled bacon steak with asparagus and roast potatoes is served
  1. Start a deep pan of oil heating for roasting the potatoes and your griddle pan for the bacon.
  2. Deep fry the potato pieces for about five minutes until crispy then drain on kitchen paper.
  3. Use a pastry brush to lightly oil the bacon steak (using the oil in which it was baked) before griddling for a minute and a half to two minutes each side. While it's griddling on the first side, you should brush the top with oil, ready for turning.
  4. When the bacon steak is done, lift to a plate. Turn the asparagus spears in the oil in which you baked the bacon and pat the tomato halves in it on their cut sides.
  5. Lay the tomato halves in the hot griddle pan cut sides down and the asparagus spears alongside. Griddle for around a minute, turning the asparagus spears only every ten seconds or so.
  6. Lay the asparagus spears on the bacon steak, the tomato halves alongside with the cut sides up and plate the potatoes last of all to serve.

© 2014 Gordon Hamilton

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    • Gordon Hamilton profile image
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      Gordon Hamilton 3 years ago from Wishaw, Lanarkshire, United Kingdom

      Thanks, bethperry. I hope you're tempted enough to give one of them a go and enjoy it very much.

    • bethperry profile image

      Beth Perry 3 years ago from Tennesee

      I love your visual presentation here! And the recipes sound so tempting!

      Voted up.

    • Gordon Hamilton profile image
      Author

      Gordon Hamilton 3 years ago from Wishaw, Lanarkshire, United Kingdom

      Thank you, randomcreative, for visiting and commenting. I'm glad there was some information here that may prove useful to you.

    • randomcreative profile image

      Rose Clearfield 3 years ago from Milwaukee, Wisconsin

      I learned a lot here, and of course I enjoyed your recipes as always! Thanks for the detailed information and range of options.

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