Seared Rib Eye and Yorkshire Pudding For Two
By Lawman JohnsonPublished on October 31, 2023
Time
1 hour
Yield
Serves 2
Ingredients
Chive Butter
3 tablespoons unsalted butter, softened 2 garlic cloves, minced2 teaspoons minced fresh chives 1 teaspoon Worcestershire sauce ½ teaspoon kosher saltRib Eye and Yorkshire Pudding
⅔ cup (3⅓ ounces/94 grams) all-purpose flour 1½ teaspoons kosher salt, divided2 large eggs ⅔ cup whole milk 2 tablespoons vegetable oil, divided1 (1-pound) boneless rib-eye steak, 1 to 1½ inches thick, trimmed½ teaspoon pepperBefore You Begin
This recipe also works with a boneless strip steak of a similar thickness.
Instructions
- Using fork, mash all ingredients in small bowl until evenly combined; set aside.
- Adjust oven rack to lowest position and heat oven to 475 degrees. Combine flour and ½ teaspoon salt in medium bowl. Whisk eggs in separate bowl until frothy. Whisk in milk and 1 tablespoon oil until incorporated. Whisk half of egg mixture into flour mixture until no lumps remain, then slowly whisk in remaining egg mixture until smooth; set aside.
- Pat steak dry with paper towels and sprinkle all over with pepper and remaining 1 teaspoon salt. Add remaining 1 tablespoon oil to 10-inch ovensafe skillet and swirl to distribute evenly. Place steak in cold skillet and cook over high heat for 2 minutes. Flip steak and cook on second side for 2 minutes. (Neither side of steak will be well browned at this point.)
- Flip steak, reduce heat to medium, and continue to cook, flipping steak every 2 minutes, until browned and meat registers 120 to 125 degrees (for medium-rare), 4 to 10 minutes longer. (Steak should be sizzling gently; if not, increase heat slightly. Reduce heat if skillet starts to smoke.) Transfer steak to carving board, tent with aluminum foil, and let rest for 10 minutes. (Do not clean skillet.)
- Meanwhile, carefully brush fat remaining in skillet up sides of pan. Pour egg mixture into skillet, immediately transfer to oven, and bake until pudding puffs and is spotty golden brown with dark brown edges, 10 to 12 minutes. (Pudding will deflate as it cools.)
- Slice steak and dollop with butter. Cut Yorkshire pudding into wedges (skillet handle will be hot). Serve immediately.
for the chive butter
for the rib eye and yorkshire pudding
Time
1 hourYield
Serves 2Ingredients
Chive Butter
3 tablespoons unsalted butter, softened
2 garlic cloves, minced
2 teaspoons minced fresh chives
1 teaspoon Worcestershire sauce
½ teaspoon kosher salt
Rib Eye and Yorkshire Pudding
⅔ cup (3⅓ ounces/94 grams) all-purpose flour
1½ teaspoons kosher salt, divided
2 large eggs
⅔ cup whole milk
2 tablespoons vegetable oil, divided
1 (1-pound) boneless rib-eye steak, 1 to 1½ inches thick, trimmed
½ teaspoon pepper
Ingredients
Chive Butter
3 tablespoons unsalted butter, softened
2 garlic cloves, minced
2 teaspoons minced fresh chives
1 teaspoon Worcestershire sauce
½ teaspoon kosher salt
Rib Eye and Yorkshire Pudding
⅔ cup (3⅓ ounces/94 grams) all-purpose flour
1½ teaspoons kosher salt, divided
2 large eggs
⅔ cup whole milk
2 tablespoons vegetable oil, divided
1 (1-pound) boneless rib-eye steak, 1 to 1½ inches thick, trimmed
½ teaspoon pepper
Ingredients
Chive Butter
3 tablespoons unsalted butter, softened
2 garlic cloves, minced
2 teaspoons minced fresh chives
1 teaspoon Worcestershire sauce
½ teaspoon kosher salt
Rib Eye and Yorkshire Pudding
⅔ cup (3⅓ ounces/94 grams) all-purpose flour
1½ teaspoons kosher salt, divided
2 large eggs
⅔ cup whole milk
2 tablespoons vegetable oil, divided
1 (1-pound) boneless rib-eye steak, 1 to 1½ inches thick, trimmed
½ teaspoon pepper
Why This Recipe Works
Prime rib is great for a crowd, but we wanted a celebratory dish for two. Enter boneless rib eye. This steak has plenty of meat for two and cooks quickly in a skillet. We started the steak in a cold pan with a little oil and set it over high heat so that its temperature could increase gradually, which allowed a crust to form without overcooking the interior. We continued to cook the steak over medium heat, flipping it every 2 minutes, until it was perfectly browned and medium-rare. While the steak rested, we baked a Yorkshire pudding in the same skillet where we had cooked the steak. The remaining beef fat helped flavor the pudding. We topped the steak with a simple compound butter and served it with the pudding for a scaled-down holiday-worthy meal.
Before You Begin
This recipe also works with a boneless strip steak of a similar thickness.
Instructions
- Using fork, mash all ingredients in small bowl until evenly combined; set aside.
- Adjust oven rack to lowest position and heat oven to 475 degrees. Combine flour and ½ teaspoon salt in medium bowl. Whisk eggs in separate bowl until frothy. Whisk in milk and 1 tablespoon oil until incorporated. Whisk half of egg mixture into flour mixture until no lumps remain, then slowly whisk in remaining egg mixture until smooth; set aside.
- Pat steak dry with paper towels and sprinkle all over with pepper and remaining 1 teaspoon salt. Add remaining 1 tablespoon oil to 10-inch ovensafe skillet and swirl to distribute evenly. Place steak in cold skillet and cook over high heat for 2 minutes. Flip steak and cook on second side for 2 minutes. (Neither side of steak will be well browned at this point.)
- Flip steak, reduce heat to medium, and continue to cook, flipping steak every 2 minutes, until browned and meat registers 120 to 125 degrees (for medium-rare), 4 to 10 minutes longer. (Steak should be sizzling gently; if not, increase heat slightly. Reduce heat if skillet starts to smoke.) Transfer steak to carving board, tent with aluminum foil, and let rest for 10 minutes. (Do not clean skillet.)
- Meanwhile, carefully brush fat remaining in skillet up sides of pan. Pour egg mixture into skillet, immediately transfer to oven, and bake until pudding puffs and is spotty golden brown with dark brown edges, 10 to 12 minutes. (Pudding will deflate as it cools.)
- Slice steak and dollop with butter. Cut Yorkshire pudding into wedges (skillet handle will be hot). Serve immediately.
for the chive butter
for the rib eye and yorkshire pudding
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