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Diamond Dish: BLT Steak New York

Serve a warm, five-ingredient Gruyere popover right from your oven with this recipe.

Diamond Dish: BLT Steak, BLT Popovers

BLT Steak’s signature Gruyere popovers.

(Photo: BLT Steak)

Diamond Designation: Four Diamond (Distinctive fine dining, well-serviced amid upscale ambience. Learn more about AAA Diamonds.)

Location: 132 W. 44th St., New York, N.Y.

Craving steak? The flagship location of the global BLT brand, BLT Steak New York, has you covered with all the classics, from raw bar to a full variety of USDA Prime and naturally raised Black Angus steaks. And there’s no better introduction to your dinner than BLT Steak’s signature Gruyere popovers. Served straight from the oven, the warm popovers are placed on each guest’s table with butter and sea salt. Prepare this five-ingredient simple pleasure at home and get transported straight to the steakhouse whenever a craving strikes. Try not to overmix the batter to avoid a dense final product. You’ll also want to use a popover pan; the shape of the cup helps the popover take form and the nonstick coating makes it easier to turn out once they’re cooked. To help the popovers rise, be sure to get your pan extra hot by placing it in the oven for at least 30 minutes prior to baking.

recipe

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BLT Popovers

  • Popover pan
  • 4 cups milk, warmed
  • 8 eggs
  • 4 cups flour
  • 1½ heaping tablespoon salt
  • 2¼ cups grated Gruyere cheese

Place the popover pan in the oven on a sheet tray. Heat the oven and pan to 350 degrees.

Gently warm the milk over low heat and set aside. Whisk the eggs until frothy and slowly whisk in the milk (so as not to cook the eggs). Set mixture aside.

Sift the flour with the salt. Slowly add the dry mixture to the wet mixture and gently combine until mostly smooth. Once combined, remove the popover pan from the oven and spray with non-stick vegetable spray.

While the batter is still slightly warm or room temperature (not cool), fill each popover cup ¾ full. Top each popover with approximately 2½ tablespoons of the grated Gruyere.

Bake for 50 minutes, rotating pan half a turn after 15 minutes of baking. Remove from the oven. Remove popovers from the pan and serve immediately.

Makes 12.

For more restaurant recipes, visit AAA.com/DiamondDish.
Comments
  • Marisa P.

    Hi Kate, thanks so much for calling this out. I added the step that was missing (third step) and will fix the error in any upcoming magazine issues this may run in. -MP

    Reply

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