We spent three nights at the Betsy Hotel and while we were there we dined in the hotel’s restaurant, LT Steakhouse, for dinner and for brunch. The restaurant has that effortless South Beach style, open and airy, casual while also being chic and modern.
The food was great. The popovers were out of this world! I’m a bread gal. A couple of years back, after dining at a restaurant in Nashville that served the world’s best sourdough bread, I literally spent two hours the next day trying to figure out how I could get my hands on that sourdough starter. It turned out the best sourdough bread on earth was shipped in from Ohio every morning, and no, they were not willing to sell any of their sourdough starter. The good news is that Shawna and I are meeting up with some friends for a girls’ trip in two weeks, and Shawna will be making the drive from her home in Ohio. So, I have a pretty good feeling I may be getting my hands on some of that sourdough bread soon.
Okay, I got a little distracted there. Back to LT Steakhouse…….I ended up eating two big popovers prior to dinner, so by the time my filet mignon came, I was only able to finish half of it. Brian was able to restrain himself a bit, so he easily polished off his bone-in ribeye and thought it was delicious.
We came back again for brunch before heading out to the airport the final day. I had their brioche French toast with berries and almond whip cream that was out of this world. Brian had their specialty, the popover benedict, which was also very good.
If you’re ever in South Beach, make a reservation at LT Steakhouse, if not for the dry-aged steaks, do it for the delicious popovers, the recipe of which I’m sharing here. You’re welcome😊
LT Steakhouse Popovers
- 1 cup all-purpose flour
- 1 cup whole milk, at room temperature
- 3 large eggs, at room temperature
- 1/2 teaspoon salt
- 1 tablespoon unsalted butter, melted
- Popover or muffin tin
Instructions:
Preheat your oven to 450°F (230°C). Place the popover tin in the oven while it preheats.
- In a mixing bowl, whisk together the flour and salt.
- In a separate bowl, whisk the eggs until slightly frothy. Then add the milk and melted butter, whisking until well combined.
- Gradually pour the wet ingredients into the dry ingredients, whisking constantly to avoid lumps. Mix until you have a smooth, thin batter.
- Remove the preheated popover tin from the oven. Carefully grease the cups with a little butter or cooking spray.
- Fill each cup about 3/4 full with popover batter.
- Place the tin back into the oven and bake at 450°F (230°C) for 15 minutes.
- Without opening the oven, reduce the heat to 350°F (175°C) and continue baking for another 15 to 20 minutes, or until the popovers are golden brown and puffed up.
- Once they are done baking, remove the popovers from the oven and let them cool slightly before serving.
Enjoy!
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