Yorkshire Pudding Minis with Ribeye Steak and Horseradish Sauce

Crisp-edged, airy Yorkshire pudding minis make the ideal base for thinly sliced Pre ribeye and a creamy, sharp horseradish sauce. The batter chills for at least 2 hours, and up to overnight, for fluffier puddings, so most of the work happens ahead of time. A blazing-hot pan and hot fat give the puddings their rise, and the steak cooks in the time it takes them to bake. Total time is 2 hours 30 minutes, including the chill.

Total Time: 2 hours 30 minutes

Servings: 4

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Yorkshire Pudding Minis Ingredients

Steak:

• 2 10-ounce Pre Ribeye steaks

• 1½ teaspoons kosher salt

• 1 tablespoon high-heat cooking oil

Yorkshire Pudding Minis:

• 1½ cups all-purpose flour

• 1½ cups whole milk

• 6 large eggs

• ½ teaspoon salt

• ¾ cup beef tallow or vegetable oil

Horseradish Sauce:

• ½ cup prepared horseradish

• ½ cup sour cream

• 2 tablespoons fresh chives, chopped

• 1 teaspoon freshly squeezed lemon juice

• kosher salt and black pepper, to taste

Instructions:

1. Whisk flour, milk, eggs, and salt vigorously in large bowl. Refrigerate at least 2 hours and up to overnight. (Why: chilling rests the batter, resulting in fluffier puddings.)

2. When ready to bake, preheat oven to 425º F.

3. Add about ½ tablespoon beef tallow or vegetable oil to each cup of 24-cup mini muffin tin. Place tin in oven until fat is very hot. (Why: hot fat sizzles on contact with batter, helping puddings rise and crisp.)

4. Carefully remove tin from oven and pour cold batter into cups. Return to oven and bake 15 to 17 minutes, until puddings begin to crisp and brown.

5. Mix horseradish, sour cream, chives, lemon juice, salt, and pepper in small bowl. Set aside, or cover and refrigerate up to 24 hours.

6. While puddings bake, heat cast-iron skillet over medium-high heat. Blot ribeye dry with paper towel and season both sides with kosher salt. (Why: removing surface moisture helps develop a deeper, browned crust.)

7. Add oil to hot pan and cook steaks 5 to 6 minutes per side, until internal temperature reaches 125-130º F for medium-rare.

8. Transfer steaks to cutting board and rest at least 5 minutes while finishing puddings. (Why: resting allows juices to redistribute, keeping the meat moist.)

9. Slice steaks thinly across the grain.

10. Remove Yorkshire pudding minis from oven and place 5 to 6 hot puddings on each plate. Top with sliced ribeye and horseradish sauce, and pass remaining sauce at the table.

Notes:

Get pan and fat very hot before pouring batter, since the heat is what makes puddings rise. Serve straight from the oven.

Yorkshire puddings are flatter than popovers. A standard muffin pan also works, though shape and depth will differ slightly.

Beef tallow gives the beefiest flavor, though vegetable oil works too.