Cowboy Candy Rubbed Grilled Steak with Bacon Jam
Cowboy Candy Rubbed Grilled Steak with Bacon Jam might be a mouthful to say—but it’s an even better mouthful to eat. This steak is sweet, spicy, smoky, and stacked with jalapeño flavor in every single bite. It’s built for backyard grilling season, whether you’re firing up my FYR Grill or going all-in with a live fire pit. If you know me, you know I like to go big with grilled steak. And, that’s exactly what my new Cowboy Candy Rub — with a caramelized jalapeño blend — brings to the fire. Trust me when I say the Cowboy Candy Rubbed Grilled Steak with Bacon Jam is epic! Table of Contents Why You’ll Love Cowboy Candy Rubbed Grilled Steak with Bacon JamIngredients Round upHow to Make Cowboy Candy Rubbed Grilled Steak with Bacon JamMake the Bacon JamGrill the SteakWhat to Serve with the Grilled SteakLeftovers & Reheating InstructionsMore Grilled SteakFAQs for the Grilled Steak with Bacon JamMost Anticipated Grill of 2025Cowboy Candy Rubbed Grilled Steak with Bacon Jam Recipe Why You’ll Love Cowboy Candy Rubbed Grilled Steak with Bacon Jam Ingredients Round up How to Make Cowboy Candy Rubbed Grilled Steak with Bacon Jam Make the Bacon JamGrill the Steak Make the Bacon Jam Grill the Steak What to Serve with the Grilled Steak Leftovers & Reheating Instructions More Grilled Steak FAQs for the Grilled Steak with Bacon Jam Most Anticipated Grill of 2025 Cowboy Candy Rubbed Grilled Steak with Bacon Jam Recipe If you love candied jalapenos, you’re going to love this. The Cowboy Candy Rub has that same sweet heat profile. It’s loaded with brown sugar, smoked jalapeños, a little black pepper, and other warming spices. It creates an amazing caramelized crust on the steak when it hits the grill. Add on a generous spoonful of jalapeño bacon jam and you’ve got a bite that’s smoky, rich, spicy, and just the right amount of sweet. The jam doubles as the perfect appetizer over a block of cream cheese! You could also serve it with tortilla chips or spooned onto hot dogs for an upgrade you didn’t know you needed. But on steak? It’s next level. This dish is ideal for any protein lover—especially those who appreciate Kansas City steaks, bone-in ribeye, or American-style Kobe beef cooked over direct heat. Whether you’re buying your steaks from a butcher or checking out online steak shop options with gift cards, this recipe brings out the best in your cut. If you’re into steak and bacon (and who isn’t?), don’t miss my Bacon Jalapeño Popper Stuffed Burgers, Steak and Bacon Skewers, Pizza Steak Skewers, and the ultimate BBQ Bacon Burger. Stock Up on Derek’s Newest Spice Blend Ingredients Round up Beef — You’ll need a couple of your favorite steaks—like Kansas City strip steaks, bone-in ribeye steak, or tenderloin steaks—along with some Cowboy Candy Rub and a splash of neutral oil to help the seasoning stick and sear. Jalapeno Bacon Jam — Grab some bacon, red onions, a jalapeno, more Cowboy Candy Rub, maple syrup, and brown sugar to build that smoky-sweet flavor profile. Beef — You’ll need a couple of your favorite steaks—like Kansas City strip steaks, bone-in ribeye steak, or tenderloin steaks—along with some Cowboy Candy Rub and a splash of neutral oil to help the seasoning stick and sear. Jalapeno Bacon Jam — Grab some bacon, red onions, a jalapeno, more Cowboy Candy Rub, maple syrup, and brown sugar to build that smoky-sweet flavor profile. For more with my Cowboy Candy Rub, check out Cowboy Candy Party Ribs and Cowboy Candy Burger. How to Make Cowboy Candy Rubbed Grilled Steak with Bacon Jam Make the Bacon Jam Are you ready to make the Cowboy Candy Rubbed Grilled Steak with Bacon Jam recipe? Start by preheating your grill to medium heat, around 350F. Set your grill to direct heat and get your cast iron skillet hot for a few minutes. Add chopped bacon and cook until it reaches your ideal crispiness. Remove the bacon and discard most (but not all) of the grease, leave just enough to coat the skillet. Add oil if needed, then toss in your red onions and sliced jalapeño. Hit them with Cowboy Candy Rub and let them caramelize low and slow, stirring occasionally. Midway through, sprinkle in some brown sugar to deepen the flavor and color. When the onions are soft and golden brown, stir in maple syrup and fold the crumbled bacon back in. Let everything cook together until it turns into a sticky, thick jam. Remove it from the grill and set it aside. Grill the Steak While the jam is finishing up, season your steak with oil and a generous coating of Cowboy Candy Rub. Let the seasoning sit for a few minutes so it absorbs into the meat. Preheat your fire to 400F for high heat direct cooking. Toss your steak over the flames and grill for about 5 to 8 minutes per side, or until it reaches an internal temperature of 120F for medium rare. Use a meat thermometer for best results. Once your steak is off the grill, let it rest for 10 minutes. This helps lock in the juices and creates that tender, juicy finish every steak deserves. After the rest, slice up your grilled steak and top it with that sweet-and-spicy bacon jam. Optional—but highly recommended—drizzle with a little melted butter for an extra hit of richness. What to Serve with the Grilled Steak Cowboy Candy Rubbed Grilled Steak with Bacon Jam is super versatile. Serve it alongside roasted fingerling potatoes, smoked cream cheese, or even with warm tortillas for a Tex-Mex twist. Add a side of fried shishito peppers, a Moroccan pita salad, or even smoked creole butter if you’re really looking to impress. This steak is bold enough to stand on its own, but also works well sliced up for a ribeye banh mi sandwich, a steak platter with sauces, or even as a topper for gourmet turf burgers. It’s also a great addition to Caribbean beef tip salad or over garlic steak rice bowls. Leftovers & Reheating Instructions Store any leftover Cowboy Candy Rubbed Grilled Steak with Bacon Jam in an airtight container in the fridge for up to three days. To reheat the steak, bring it to room temperature, then sear it briefly in a hot cast iron pan with melted butter for a crispy, juicy finish. Warm up the bacon jam in a small bowl either on the stovetop or in the microwave until just heated through. It’s also amazing cold, straight from the fridge, on leftover sandwiches or over crackers. More Grilled Steak FAQs for the Grilled Steak with Bacon Jam Can I use Cowboy Candy Rub on other proteins? Absolutely. This rub is killer on pork belly, veal T-bone, beef roasts, tenderloin salad, and even Asian flank steak or Japanese flank steak. It’s one of my favorite ways to add bold flavor fast. How spicy is Cowboy Candy Rub? This Cowboy Candy Rubbed Grilled Steak with Bacon Jam features a mild to medium heat thanks to the smoked jalapeños and a touch of cayenne pepper. It’s balanced with brown sugar and maple-like sweetness. It’s sweet first, then the heat kicks in—but never overpowering. Where can I get Cowboy Candy Rub? You can find Cowboy Candy Rub over at Over the Fire Cooking’s shop or at Spiceology. It’s a great gift if you’re shopping for steak lovers, last minute gifts, or looking to pair it with steak gifts, month clubs, or a printable order form for your next event. Get stoked for life Most Anticipated Grill of 2025 WE BUILT THE GRILL WE COULDN’T FIND: VERSATILE, DURABLE, AND ACTUALLY PORTABLE. 304 STAINLESS STEEL • 480 SQ IN COOKING SURFACE • PATENT-PENDING TECHNOLOGY Beef: ▢ 1-2 Favorite Steaks▢ 2 tbsp Cowboy Candy Rub▢ Neutral Oil as needed ▢ 1-2 Favorite Steaks ▢ 2 tbsp Cowboy Candy Rub ▢ Neutral Oil as needed Jalapeno Bacon Jam: ▢ 6-8 slices Bacon sliced▢ 2 cups Red Onions diced▢ 1 medium Jalapeno sliced▢ 2 tbsp Cowboy Candy Rub▢ 2 tbsp Maple Syrup▢ 1.5 tbsp Brown Sugar ▢ 6-8 slices Bacon sliced ▢ 2 cups Red Onions diced ▢ 1 medium Jalapeno sliced ▢ 2 tbsp Cowboy Candy Rub ▢ 2 tbsp Maple Syrup ▢ 1.5 tbsp Brown Sugar Jalapeno Bacon Jam: Preheat your grill to medium high heat (about 350F) for direct cooking. Add a cast iron skillet to the grill 2 minutes before cooking.Add your sliced bacon to the skillet and cook to your desired crispiness. Pull off and then pour out most of the excess bacon fat. Leave some of the fat for sautéing the onions and jalapeños.Then add your thinly sliced onions and jalapeños. Season the onions with my Cowboy Candy Rub and begin cooking on a medium heat until they are caramelized (dark brown). This should take about 45-60 minutes to achieve.Add brown sugar half way through to deepen the color. When the onions are close to done, add in the maple syrup and crumbled bacon. Roll together and pull off. Preheat your grill to medium high heat (about 350F) for direct cooking. Add a cast iron skillet to the grill 2 minutes before cooking. Preheat your grill to medium high heat (about 350F) for direct cooking. Add a cast iron skillet to the grill 2 minutes before cooking. Add your sliced bacon to the skillet and cook to your desired crispiness. Pull off and then pour out most of the excess bacon fat. Leave some of the fat for sautéing the onions and jalapeños. Add your sliced bacon to the skillet and cook to your desired crispiness. Pull off and then pour out most of the excess bacon fat. Leave some of the fat for sautéing the onions and jalapeños. Then add your thinly sliced onions and jalapeños. Season the onions with my Cowboy Candy Rub and begin cooking on a medium heat until they are caramelized (dark brown). This should take about 45-60 minutes to achieve. Then add your thinly sliced onions and jalapeños. Season the onions with my Cowboy Candy Rub and begin cooking on a medium heat until they are caramelized (dark brown). This should take about 45-60 minutes to achieve. Add brown sugar half way through to deepen the color. When the onions are close to done, add in the maple syrup and crumbled bacon. Roll together and pull off. Add brown sugar half way through to deepen the color. When the onions are close to done, add in the maple syrup and crumbled bacon. Roll together and pull off. Steak: Slather your steak in oil and generously season with my Cowboy Candy rub. Set to the side.Preheat your fire to 400F for direct cooking.Add your steak to cook for about 5-8 minutes per side or until 120F internal. Pull off once done, and let rest for 10 minutes.Top with the Cowboy Candy Bacon Jam, slice and serve! Slather your steak in oil and generously season with my Cowboy Candy rub. Set to the side. Slather your steak in oil and generously season with my Cowboy Candy rub. Set to the side. Preheat your fire to 400F for direct cooking. Preheat your fire to 400F for direct cooking. Add your steak to cook for about 5-8 minutes per side or until 120F internal. Pull off once done, and let rest for 10 minutes. Add your steak to cook for about 5-8 minutes per side or until 120F internal. Pull off once done, and let rest for 10 minutes. Top with the Cowboy Candy Bacon Jam, slice and serve! Top with the Cowboy Candy Bacon Jam, slice and serve! Calories: 375kcal | Carbohydrates: 30g | Protein: 18g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Cholesterol: 56mg | Sodium: 258mg | Potassium: 585mg | Fiber: 8g | Sugar: 15g | Vitamin A: 381IU | Vitamin C: 22mg | Calcium: 276mg | Iron: 7mg Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!