Gordon Ramsay’s Crispy Bacon Trick: How to Cook It Perfectly Every Time

Ever wonder why Gordon Ramsay’s bacon is always perfectly crispy, never greasy or dry? In his video tutorial, he shares a simple yet genius technique that makes all the difference. Here's exactly how he does it, why it works, and the step-by-step method to cook flawless bacon at home no sogginess, no curling, just crackly perfection.

Pro Tips for Making Crispy Bacon (Gordon Ramsay-Style + Chef-Approved)

• Start with a cold pan
  

  Gordon Ramsay’s signature move. Placing bacon in a cold pan allows the fat to render out slowly as the pan heats up. This results in even crisping, prevents burnt edges, and keeps the bacon flat. A hot pan, on the other hand, shocks the meat and causes curling.

• Cook low and slow

  Medium or medium-low heat gives fat enough time to melt and sizzle the bacon without drying it out. High heat cooks the outside too quickly, leaving you with burnt edges and chewy centers.

• Flip regularly for even cooking

  Turn the bacon every couple of minutes to ensure both sides crisp up evenly. It also helps prevent dark spots or uneven textures.

• Use a bacon press or spatula to flatten (optional but pro-level)

  Pressing bacon down lightly with a small pan or spatula prevents curling and ensures maximum surface contact, which leads to even browning and that satisfying crunch.

• Drain on paper towels immediately

  Once crispy, transfer to a paper towel-lined plate. This wicks away excess grease and helps the bacon firm up as it cools—don’t skip this step!

• Don’t overcook—remove when just golden

  Bacon continues to crisp as it rests. Pull it off the heat when it’s slightly less crispy than you want, and let carryover heat do the rest. Overcooking leads to bitterness and crumbling.

• Season with black pepper or spices after cooking

  Want an extra flavor boost? Sprinkle bacon with freshly ground black pepper, chili flakes, or smoked paprika after cooking, when the surface is hot enough to make spices bloom without burning.

• Add water for super-even crisping

  (alternative method)
  Some chefs pour a few tablespoons of water into the pan early on. As it evaporates, it helps render fat gently and reduce smoking. Once the water’s gone, the bacon finishes crisping in its own fat.

• Use the oven for batch cooking

  For a hands-off method, bake bacon on a wire rack over a baking sheet in a cold oven set to 375°F (190°C). Bake for 20–25 minutes until crisp. This method ensures flat, evenly crispy bacon with no splatter—great for crowds.

• Clean between batches

  Reusing burned bacon fat leads to bitter, overcooked results. Wipe or strain the pan if you’re cooking multiple rounds.

How to Make Crispy Bacon Like Gordon Ramsay

Ingredients

• Thick-cut bacon strips
• (Optional) Freshly ground black pepper or a dash of smoked paprika