Steak Blt Recipe

Preheat the oven to 400°F (200°C). Arrange bacon slices on a rimmed baking sheet lined with foil or parchment in a single layer. Bake 12–18 minutes until crisp to your liking, rotating the pan once halfway through. Remove bacon and transfer to a paper-towel-lined plate to drain. Keep oven on for toasting bread later if desired.

Pat the steak dry with paper towels. Rub both sides with 2 tbs olive oil. Season evenly with kosher salt (1½ tsp), 1 tsp freshly ground black pepper and ½ tsp garlic powder. Let sit at room temperature for 15–20 minutes while bacon cooks.

Heat a heavy skillet (cast-iron preferred) over high heat until very hot, about 4–5 minutes. Add a thin film (about 1 tsp) of oil if pan is dry. Sear the steak 3–4 minutes on the first side without moving until a deep brown crust forms. Flip and sear the other side 3–4 minutes for medium-rare (internal temp ~130–135°F / 54–57°C). Adjust time for desired doneness.

Transfer steak to a cutting board and tent loosely with foil. Rest 8–10 minutes—this lets juices redistribute. While resting, finish other components.

Slice the loaf into 4 large sandwich slices (or 8 halves). If you like toasted bread, preheat broiler or use the still-warm oven from the bacon step. Lightly brush one side of each slice with softened butter.

Toast the bread under the broiler or in the oven (about 1–2 minutes per side under broiler) until golden and crisp. Watch carefully to avoid burning.

In a small bowl combine ½ cup mayonnaise, 1 tsp Dijon mustard, 1 tsp red wine vinegar (or lemon juice) and 1 tsp hot sauce if using. Stir until smooth. Spread a generous layer of this mayo mixture on the cut side of each toasted bread slice.

While steak rests, slice tomatoes about ¼-inch thick. Sprinkle both sides lightly with ¼ tsp coarse salt and a little black pepper to bring out flavor. Thinly slice red onion into rings if using.

Slice the rested steak thinly against the grain into strips about ¼-inch thick.

To assemble each sandwich: place lettuce leaves on one piece of toasted bread (mayo side up). Layer 2 slices of tomato, then 2 slices of cheddar (if using). Add half of the sliced steak, then 4 slices of crisp bacon per sandwich (adjust to preference), and a few rings of red onion. Top with the remaining bread slice, mayo side down.

Press gently, cut diagonally, and serve immediately. If desired, secure with toothpicks and serve with potato chips, fries, or a simple pickle.

For best flavor, slice the steak against the grain to keep it tender. Adjust bacon quantity if you prefer more or less. Use a thermometer to ensure desired doneness. Make the mayo spread a day ahead and keep chilled.