This brown butter steak with roasted garlic whipped cauliflower will definitely satisfy your hunger for a steak meal. Ribeye steaks that have been pan-roasted are placed over a creamy cauliflower dish, and a brown butter parsley sauce is poured on top. It’s a rich, indulgent meal that’s worth spending more money on, and the cauliflower adds a touch of freshness. Serve it alongside a substantial salad!
This meal’s tastes and textures will make you drool. Rich and savory steak, creamy cauliflower with a strong, somewhat sweet garlic taste, toasted butter sauce with brsts of parsley and vinegar’s sharpness, and crispy garlic on top bring everything together.
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It is such a delicious mix and would be the ideal meal for a dinner party or weekend treat.
brown butter steak
The garlic should first be roastede in the oven. You will like how simple it is to roast garlic if you have never done it. You may remove your steaks from the refrigerator and allow them come to room temperature after approximately 30 minutes. They will cook more evenly and lose the cold as a result.
Bring a big saucepan of water to a boil at the same time so that it is ready to use for the cauliflower. The last processes all operate concurrently.
The steaks will be seared on a hot pan before being placed in the oven. You may start boiling the cauliflower till it softens while they are at work. To prepare a fast garlicky brown butter pan sauce and “whip” the cauliflower in a food processor, wait until the steaks have rested for around 10 minutes after they have been taken out of the oven.
The cauliflower should be pureed into a creamy consistency and seasoned with a dash of cream and all of that delicious roasted garlic by the time the steak is ready to be cut. And the highly tasty sauce, which is brightened by the addition of fresh parsley and champagne vinegar.
The last step is to just dish everything up! On the dish, I prefer to put the steak with the sauce poured over it on top of the cauliflower as a basis.
Since the cauliflower serves as both a starch and a vegetabl, a large salad, maybe this butter lettuce salad with parmesan vinaigrette, would be the ideal side dish to offer with this.
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- 2 heads of garlic
- olive oil
- 2 large boneless ribeye steaks, about 1 ¼” thick (approximately 1 lb each)
- kosher salt
- freshly cracked black pepper
- 1 (1 ½ lb) head of cauliflower, trimmed + cut into florets
- 4 tbsp salted butter
- 2 large cloves of garlic, very thinly sliced
- ¼ cup champagne vinegar
- 2 tbsp chopped fresh parsley
- 2 tbsp heavy cream
- flaky sea salt
- Preheat the oven to 400°F. Trim the top off the heads of garlic, leaving the root intact and exposing the tops of the garlic cloves. Place the garlic, cut-side up onto a piece of foil. Drizzle with olive oil. Fold the foil up and loosely pinch at the top. Roast for an hour and 15 minutes, or until the garlic is golden and soft. Let cool slightly, and then squeeze the heads to pop the garlic cloves out.
- Allow the ribeyes to sit at room temperature for about 30 minutes. Meanwhile, bring a large pot of salted water to a boil.
- Reduce the oven temperature to 375°F. Pat the ribeyes dry and season well with salt and black pepper on both sides. Heat a 12” cast-iron skillet over medium-high heat. Add a thin layer of oil. Once the oil is hot (it will shimmer) place the ribeyes into the skillet. Sear for 4-5 minutes until a deeply browned crust forms. Flip the ribeyes and transfer the skillet to the oven. Cook for another 4-5 minutes, or until the internal temperature of the meat is approximately 125°F (for medium rare).
- Meanwhile, drop the cauliflower florets into the boiling water and cook for about 12 minutes until softened.
- Transfer the steaks to a cutting board, loosely tent them with foil (allow steam to escape), and rest for 10 minutes. Place the skillet (along with all of the pan juices) onto the stove over medium-low heat. Add the butter and let it melt. Add the sliced garlic in an even layer. Allow the garlic to toast until crisp and the butter to brown, stirring often. Turn off the heat. Use a slotted spoon to transfer the garlic to a plate lined with paper towels. Stir the champagne vinegar and parsley in with the butter. Set aside.
- Ladle ½ cup of cooking water from the pot of cauliflower to a food processor. Drain the cauliflower and add it as well, along with the roasted garlic. Process until smooth. Mix in the heavy cream. Season with salt and black pepper to taste.
- Slice the steaks against the grain. Spoon the whipped cauliflower onto a large platter and arrange the steak over top. Drizzle everything with the brown butter sauce. Garnish with the toasted garlic, a pinch of flaky sea salt, and extra parsley leaves.