Toaster oven works great for small, personal batches. I usually cook a couple pounds in the regular oven, slightly undercooked, for reheating in the microwave later. Finish what I'm about to eat, with the oven turned off.
Going to make crab carpetbaggers tomorrow. Doing them in a skillet, stove 》oven. Never done steaks indoors before so wish me luck.
Soggy is not the correct term to use. "Gently cooked, and full of favorable hot pig fat" is what I would have said.
I'd love to wake up in that sceptered isle in the morning for a full English breakfast. They can seriously mess up steaks and burgers, but their bacon is superior.
Best way I use to get that perfect crispy/chewy ratio is to start it flat in a non stick pan, flip it once, then stir fry it on high until just before the perfect crispiness. Pull it off and let it finish on a paper towel. I know it sounds weird but keeping the bacon moving in the hot fat keeps it from burning on any one side and crisps it all over.
Breakfast done proper. Bacon low and slow on the griddle, sausage and onions cooked in the drippings, scrape the griddle and lightly coat with drippings and scramble the eggs on it. The rest of you heathens can eat fucking Rice Krispies for all I give a shit.