Strip Steak with Balsamic Soy Glaze and Yorkshire Pudding

I don’t even know where to start with this Strip Steak with Balsamic Soy Glaze and Yorkshire Pudding  Recipe… Now I think everything that I make tastes really good and would be proud to serve it to my family and friends, but of course I’m biased. Throughout all of the recipes created I’ve come across a handful that I would absolutely put on a menu if I owned a restaurant, and this Strip Steak with Balsamic Soy Glaze and Yorkshire Pudding happens to be one of them.

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The Yorkshire pudding was so good and added that extra bit of love the recipe as a whole. It actually brought back a ton of memories from my country club working days back in St. Louis where my chef would always ask me for Roast Beef Sunday night dinners to make a ton of Yorkshire pudding. It is incredibly easy to make and to me definitely better with bread flour. It just makes it steakier if you will and has much mores sustenance to it. The Bob’s Red Mill Artisan Bread Flour is perfect for this Yorkshire pudding recipe. This premium flour is milled from high-protein, U.S.-grown wheat and mixed with just the right amount of malted barley flour, which helps yeast breads rise. The high protein content is great for gluten development, which is especially desirable for chewy baguettes, pizza crusts, dinner rolls, sandwich loaves, pretzels, bagels and more.

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In addition to the Yorkshire pudding the combination of the tomato butter and balsamic soy glaze is so ridiculously good. Honestly, this combination would be amazing on pork, fish or chicken, but oh my goodness is it fantastic on a seared New York strip.


To properly sear a steak, get a really hot skillet and add in some olive oil. One it begins to smoke place in your salt and pepper seasoned steak and sear for 3 to 4 minutes. Flip the steak over and add in some unsalted butter and begin to spoon the butter on top of the steak. Sear for another 3 to 4 minutes and then sear on all sides until golden brown.


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Strip Steak with Balsamic Soy Glaze and Yorkshire Pudding
This Strip Steak with Balsamic Soy Glaze and Yorkshire Pudding will be your new favorite steak recipe! Try it out tonight!!
For the Butter:
  • 4 ounces of softened unsalted butter
  • ½ cup of julienne sun dried tomatoes
  • 1 teaspoon of tomato paste
  • ¼ cup of sliced green onions
  • Kosher salt and fresh cracked pepper to taste
For the Glaze and Steak:
  • ½ cup of balsamic vinegar
  • ¼ cup of soy sauce
  • 1 teaspoon of sugar
  • two 20 ounce New York Strip steaks
  • 2 tablespoons of olive oil
  • 2 ounces of unsalted butter
  • Kosher salt and fresh cracked pepper to taste
For the Yorkshire Pudding:
  • ¾ Cup of Bob’s Red Mill Artisan Bread Flour
  • 3 eggs
  • Kosher salt to taste
  • ½ cup of whole milk
  • 2 tablespoons of drippings from the steak skillet
  1. Preheat the oven to 425°
  2. For the butter: Whisk together all of the ingredients until combined and keep cool.
  3. For the glaze: Combine the balsamic vinegar, soy sauce and sugar and cook on medium heat until it is reduced by ½ and set aside.
  4. For the pudding: Whisk together the flour, eggs, salt and whole milk until combined and set aside.
  5. Place the pan drippings into an 8-inch cast iron skillet and place it on the burner and cook on high until it begins to smoke and pour in the Yorkshire pudding and bake in the oven for 20 minutes.
  6. For the steak: Season the steaks on both sides with salt and pepper. Place a cast iron skillet on a burner on high heat and add in the oil until it smokes and place in the steaks to sear. Add in the butter for flavor and to help brown. Sear for 3 to 4 minutes on all sides and let the steaks rest for 2 to 3 minutes before serving.
  7. To plate: Brush the steaks with the soy balsamic glaze and add on a large dollop of the tomato butter, and serve alongside the Yorkshire pudding.