Yorkshire Steak
Elevate your dinner menu with this hearty and indulgent Yorkshire Steak recipe, a perfect fusion of classic British comfort food and steakhouse sophistication. Tender, juicy ribeye steaks, seasoned to perfection and pan-seared for a flavorful crust, are paired with golden, puffed Yorkshire puddings that are delightfully crisp on the outside and soft on the inside. The batter, made with simple pantry staples like flour, eggs, and milk, bakes in sizzling beef drippings for authentic flavor and irresistible texture. Ready in under an hour, this recipe is ideal for a cozy dinner for two, complete with a garnish of fresh thyme and your favorite sides. Whether served with rich gravy or a vibrant vegetable medley, Yorkshire Steak is a show-stopping dish that combines elegance and comfort in every bite.
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Recipe Information
Ingredients
- 2 pieces ribeye steak
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup whole milk
- 2 tablespoons beef drippings or unsalted butter
- 1 teaspoon fresh thyme (optional)
Instructions
Preheat your oven to 450°F (232°C).
Season the ribeye steaks on both sides with salt and black pepper. Allow them to rest while you prepare the Yorkshire pudding batter.
In a mixing bowl, whisk together the all-purpose flour, eggs, and whole milk until you achieve a smooth, lump-free batter. Let the batter rest for 10 minutes at room temperature.
Place a 12-cup muffin tin or a 9-inch baking dish in the oven with 2 tablespoons of beef drippings or unsalted butter distributed evenly among the sections. Heat the pan in the oven for 5 minutes, or until the fat is sizzling hot.
Carefully pour the prepared batter into the hot muffin tin or baking dish, filling each section approximately halfway. Return the tin to the oven and bake for 20-25 minutes until the Yorkshire puddings are golden brown, puffed, and crisp.
While the puddings cook, heat 2 tablespoons of vegetable oil in a skillet over medium-high heat. Add the ribeye steaks and sear for 2-3 minutes per side for medium-rare (adjust the timing for your preferred doneness).
After searing, let the steaks rest for 5 minutes, loosely tented with aluminum foil. This allows the juices to redistribute.
Once the Yorkshire puddings are done, remove them from the oven and immediately assemble your Yorkshire Steak plate.
Place a perfectly seared ribeye on a plate alongside a couple of golden Yorkshire puddings. Garnish with fresh thyme if desired and serve immediately.
Enjoy your Yorkshire Steak with your favorite vegetable sides or gravy for a complete meal.
Nutrition Facts
Calories |
2320 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.3 g | 179% | |
| Saturated Fat | 53.6 g | 268% | |
| Polyunsaturated Fat | 20.4 g | ||
| Cholesterol | 808 mg | 269% | |
| Sodium | 4346 mg | 189% | |
| Total Carbohydrate | 105.2 g | 38% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 12.4 g | ||
| Protein | 160.4 g | 321% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 426 mg | 33% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 2020 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
