Bacon-Wrapped Steakhouse Filet

Elizabeth Burrell from the Big Green Egg Culinary Center shares her recipe for Big Green Egg Bacon-Wrapped Steakhouse Filet.

This recipe was inspired by Big Green Egg Classic Steakhouse Seasoning


  • 2 bacon slices
  • 2-2½ inch thick filet steaks
  • Big Green Egg Classic Steakhouse Seasoning
  • Extra virgin olive oil
  • Skewers


Set the EGG up for direct cooking without a convEGGtor at 550°F/288°C.

On a perforated cooking grid, cook the bacon just until it has firmed up a little bit. Set aside.

Coat the steaks with olive oil and season with Big Green Egg Classic Steakhouse Seasoning

on all sides. Wrap the partially-cooked bacon around the edges of the steak; secure with a skewer.

Grill the steaks for 5-6 minutes on each side, or until the internal temperature is 125°F/52°C (or to slightly below your desired temperature). Remove from grill and let rest covered for 10 minutes.

Slice and serve!

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