Country Fried Steak BLT
Country Fried Steak BLT
Ingredients
For the Country Fried Steak
- 4 cube steaks, (about 4-6 ounces each)
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper, (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs
- 1/2 cup milk
- 3 cups vegetable oil, for frying
For the White Gravy
- 1/4 cup bacon grease, or unsalted butter
- 1/4 cup all-purpose flour
- 2 cups milk, whole milk preferred
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the BLT Assembly
- 8 slices thick-cut bacon
- 8 slices sandwich bread, sourdough or Texas toast recommended
- 1/2 cup mayonnaise
- 4 leaves romaine lettuce
- 2 ripe tomatoes, sliced
Instructions
- 1
Prepare the Country Fried Steak breading: In a shallow dish, whisk together 2 cups all-purpose flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne pepper (if using), 1 teaspoon salt, and 1/2 teaspoon black pepper. In another shallow dish, whisk together the eggs and 1/2 cup milk.
⏱️ 5 min
- 2
Dredge the cube steaks: Pat the cube steaks dry with paper towels. Dip each steak first into the egg mixture, ensuring it's fully coated, then transfer to the flour mixture, pressing firmly to ensure a thick, even coating. Set aside on a wire rack.
⏱️ 10 min
- 3
Cook the bacon: In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon and place it on a paper towel-lined plate to drain. Reserve 1/4 cup of the bacon grease in the skillet for the gravy.
⏱️ 10 min
- 4
Fry the Country Fried Steaks: In a large, heavy-bottomed skillet or Dutch oven, heat the vegetable oil to 350°F. Carefully place 1-2 steaks into the hot oil, ensuring not to overcrowd the pan. Fry for 3-5 minutes per side, or until golden brown and cooked through. Remove and place on a wire rack set over a baking sheet to drain excess oil. Keep warm in a low oven (200°F) while you fry the remaining steaks.
⏱️ 15 min•🌡️ 350
- 5
Make the white gravy: Using the reserved bacon grease (or butter) in the skillet, return to medium heat. Whisk in 1/4 cup all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux. Gradually whisk in the 2 cups of milk, stirring continuously to prevent lumps. Bring to a simmer and cook until the gravy thickens, about 5-7 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper to taste.
⏱️ 10 min
- 6
Toast the bread: While the gravy is simmering, toast the sandwich bread to your desired crispness. You can use a toaster, a dry skillet, or a broiler.
⏱️ 3 min
- 7
Assemble the BLTs: Spread mayonnaise generously on one side of each slice of toasted bread. On four slices, layer a piece of lettuce, a slice or two of tomato, two slices of crispy bacon, and one country fried steak. Drizzle generously with the warm white gravy. Top with the remaining slices of bread, mayonnaise-side down.
⏱️ 7 min
- 8
Serve immediately and enjoy your Country Fried Steak BLT!
Kitchen Tools
Nutrition Facts (per serving)
Country Fried Steak BLT
For the Country Fried Steak
- 4 cube steaks, (about 4-6 ounces each)
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper, (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs
- 1/2 cup milk
- 3 cups vegetable oil, for frying
For the White Gravy
- 1/4 cup bacon grease, or unsalted butter
- 1/4 cup all-purpose flour
- 2 cups milk, whole milk preferred
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the BLT Assembly
- 8 slices thick-cut bacon
- 8 slices sandwich bread, sourdough or Texas toast recommended
- 1/2 cup mayonnaise
- 4 leaves romaine lettuce
- 2 ripe tomatoes, sliced
Instructions
- 1
Prepare the Country Fried Steak breading: In a shallow dish, whisk together 2 cups all-purpose flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne pepper (if using), 1 teaspoon salt, and 1/2 teaspoon black pepper. In another shallow dish, whisk together the eggs and 1/2 cup milk.
⏱️ 5 min - 2
Dredge the cube steaks: Pat the cube steaks dry with paper towels. Dip each steak first into the egg mixture, ensuring it's fully coated, then transfer to the flour mixture, pressing firmly to ensure a thick, even coating. Set aside on a wire rack.
⏱️ 10 min - 3
Cook the bacon: In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon and place it on a paper towel-lined plate to drain. Reserve 1/4 cup of the bacon grease in the skillet for the gravy.
⏱️ 10 min - 4
Fry the Country Fried Steaks: In a large, heavy-bottomed skillet or Dutch oven, heat the vegetable oil to 350°F. Carefully place 1-2 steaks into the hot oil, ensuring not to overcrowd the pan. Fry for 3-5 minutes per side, or until golden brown and cooked through. Remove and place on a wire rack set over a baking sheet to drain excess oil. Keep warm in a low oven (200°F) while you fry the remaining steaks.
⏱️ 15 min•🌡️ 350 - 5
Make the white gravy: Using the reserved bacon grease (or butter) in the skillet, return to medium heat. Whisk in 1/4 cup all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux. Gradually whisk in the 2 cups of milk, stirring continuously to prevent lumps. Bring to a simmer and cook until the gravy thickens, about 5-7 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper to taste.
⏱️ 10 min - 6
Toast the bread: While the gravy is simmering, toast the sandwich bread to your desired crispness. You can use a toaster, a dry skillet, or a broiler.
⏱️ 3 min - 7
Assemble the BLTs: Spread mayonnaise generously on one side of each slice of toasted bread. On four slices, layer a piece of lettuce, a slice or two of tomato, two slices of crispy bacon, and one country fried steak. Drizzle generously with the warm white gravy. Top with the remaining slices of bread, mayonnaise-side down.
⏱️ 7 min - 8
Serve immediately and enjoy your Country Fried Steak BLT!