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Steak BLT Sandwich

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Serves 4 | 
The BLT has been upgraded.


2 ribeye steaks, about 16 oz. each
Kosher salt, to taste
Fresh ground pepper, to taste
Olive oil, for skillet
1 lb bacon
8 slices bread, lightly toasted
Mayonnaise, to taste
2 beefsteak tomatoes, sliced
Romaine lettuce, torn


  1. Liberally sprinkle salt and pepper over both sides of the steaks.
  2. Drizzle a small amount of olive oil into a large skillet and bring to medium-high heat. Once hot, place the steaks in the skillet and cook for 4-5 minutes per side. Remove the steaks from the skillet and place on a cutting board to rest for 10 minutes. Cut into thin slices.
  3. Bring to medium heat. Place a few slices of bacon into a pan. Cook the bacon for about 4 minutes per side and transfer to a paper towel lined plate. Repeat process until all of the bacon is cooked.
  4. Spread a thin layer of mayonnaise on one side of each slice of bread. Place a few slices of bacon on 4 slices of bread. Lay a few slices of steak on top of the bacon. Place a few slices of tomato on top of the steak followed by Romaine lettuce. Place the other slices of bread on top of the lettuce and enjoy!
Main Ingredient: Rib-eye Steak
Cooking Method: Stovetop
Course: Dinner

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