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BLT Steak Gruyère Popovers

BLT Steak Gruyere Popovers is rated 4.0 out of 5 by 3.
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These airy golden puffs are served warm from the oven at BLT Steak, a modern American steakhouse opened by acclaimed French chef Laurent Tourondel. Easy to make at home, the popovers are delicious paired with our Steakhouse Filets Mignons. After rotating the pan partway through the baking time, don’t open the oven door again until the popovers are done; this will help ensure they rise evenly.

Ingredients:

  • 3 cups milk 
  • 3 cups all-purpose flour 
  • 1 Tbs. kosher salt 
  • 6 eggs 
  • 6 oz. Gruyère cheese, grated 

Directions:

Place a 6-cup popover pan in the bottom third of an oven. Place a baking sheet on the rack underneath to catch any drips. Preheat the oven to 400ºF.

In a small saucepan over medium-high heat, warm the milk until small bubbles form around the edges. Put the flour and salt in a fine-mesh sieve and sift onto a sheet of waxed paper. In a large bowl, whisk the eggs until frothy, about 2 minutes. Slowly whisk in the hot milk, whisking constantly so the eggs don’t cook, then gradually whisk in the flour mixture until almost smooth.

Remove the popover pan from the oven and spray the cups with nonstick vegetable spray. Fill the prepared cups about three-fourths full with batter and sprinkle each with 1/2 oz. cheese.

Return the pan to the oven and bake for 15 minutes, then rotate the pan 180 degrees. Continue baking until the popovers are browned and puffed, 30 minutes more; do not open the oven after rotating the pan.

Invert the pan and remove the popovers. Serve immediately. Using a paper towel, wipe out the excess fat from the popover cups. Heat the pan in the oven for 5 to 10 minutes. Repeat to bake the remaining batter. Makes 12 popovers.

Recipe courtesy of BLT Steak.

Rated 5 out of 5 by from Made these for years... I've made these popovers for years, and they're always a big hit. Guests have requested these for parties and holidays. The Gruyere cheese is an excellent compliment to popovers as well as butter.
Date published: 2016-11-14
Rated 5 out of 5 by from Constant Request My older brother is a chef and continues to ask for these popovers! Easy to make and taste delicious. Lots of cheese, however, so make sure to balance it out with something green.
Date published: 2012-11-20
Rated 2 out of 5 by from A Bit Awkward I'm not sure what I did wrong, but my popovers didn't rise like those in the picture and I could taste the egg in them. I think the eggs may have cooked a bit when I added the hot milk.
Date published: 2012-11-04
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