Brown Butter Steak Whipped Cauliflower

This Brown Butter Steak with Roasted Garlic Whipped Cauliflower is my answer to a comforting crowd-pleaser that delivers both indulgence and elegance in just one pan and one platter. The juicy ribeye steaks are seared to perfection then finished in a hot oven while sweet, mellow roasted garlic transforms humble cauliflower into a silky base. A warm brown butter garlic sauce ties everything together with herby brightness.

Ingredients

• Two heads of garlic: this will be roasted until sweet and creamy look for bulbs with tight unbroken skin
• Olive oil: helps soften and caramelize the garlic use the best quality you can
• Two large boneless ribeye steaks: about one inch thick ribeye gives tenderness and big flavor
• Kosher salt: essential for seasoning both the steak and cauliflower
• Freshly cracked black pepper: adds sharp bite and aroma grind it fresh if possible
• One large head of cauliflower: trimmed and cut into florets choose firm tightly packed florets with no browning
• Salted butter: stars in the brown butter sauce and for a special nutty flavor
• Large cloves of garlic: very thinly sliced these crisp up as a topping for texture
• Champagne vinegar: brightens the buttery sauce and balances richness any good quality white wine vinegar works too
• Chopped fresh parsley: adds freshness and color flat leaf parsley has best flavor
• Heavy cream: makes the whipped cauliflower extra silky use just a splash for texture
• Flaky sea salt: a finishing touch with delicate crunch Maldon is my go to

Step-by-Step Instructions

Roast the Garlic:

Take two whole heads of garlic and slice about a quarter inch off the tops just enough to expose the cloves Place each head cut side up on foil drizzle with olive oil then wrap loosely Place on a baking sheet and roast at four hundred degrees Fahrenheit for about one hour and fifteen minutes Garlic is done when golden soft and deeply fragrant Squeeze roasted garlic out when cool

Prepare the Steaks:

Allow your ribeyes to rest at room temperature for thirty minutes This helps them cook evenly Meanwhile lower the oven heat to three seventy five Pat steaks very dry with paper towels to ensure a good crust Season generously with kosher salt and freshly cracked black pepper on both sides Heat a cast iron skillet on medium high until just smoking Add a thin layer of oil then lay in the steaks Sear four to five minutes until deep brown crust forms Flip steaks then transfer skillet into oven Finish cooking four to five more minutes for medium rare or until internal temperature reaches one hundred twenty five degrees Fahrenheit Remove to a board tent loosely with foil and rest ten minutes

Cook the Cauliflower:

While steaks cook bring a large pot of salted water to a boil Add cauliflower florets and simmer about twelve minutes until very tender Reserve half a cup of cooking water before draining

Make Whipped Cauliflower:

In a food processor add drained cauliflower reserved cooking water roasted garlic cloves and heavy cream Blend until completely smooth and fluffy Season with salt and pepper tasting for perfect balance

Prepare Brown Butter Garlic Sauce:

Return the cast iron skillet to the stove pour off excess fat if needed but keep flavorful meat juices over medium low melt butter then add thinly sliced garlic Spread evenly let garlic gently toast until golden and crisp stirring often Watch carefully so nothing burns Once crisp transfer garlic to a paper towel lined plate Quickly add champagne vinegar and parsley to the warm butter swirl to combine and turn off heat

Finish and Serve:

Spread whipped cauliflower on a large platter Slice steaks across the grain for tenderness arrange them on top Spoon over the herby brown butter sauce Finish with crispy garlic more parsley and a sprinkle of flaky sea salt Serve warm and enjoy

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You Must Know

• High in protein from ribeye and loaded with vitamin rich cauliflower
• Roasted garlic mellows and sweetens making this extra approachable even for garlic skeptics
• The brown butter sauce is the secret weapon you will want to drizzle over everything
• My favorite touch is the crispy garlic chips on top Sometimes I make extra and hide my own stash right after plating My family still talks about the first time I served this for a holiday dinner when everyone crowded the kitchen just to sneak a warm spoonful of the whipped cauliflower

Storage Tips

Store any leftovers in airtight containers in the fridge Steak keeps best sliced just before serving but both steak and cauliflower reheat well The brown butter sauce can be refrigerated and gently rewarmed over low heat For make ahead Prep the garlic cauliflower and sauce a day ahead then pan sear the steaks fresh

Ingredient Substitutions

No ribeye Try sirloin or strip steak for a leaner result For a dairy free version swap in olive oil for butter and use coconut cream in the cauliflower Lemon juice with a pinch of sugar works well if you cannot find champagne vinegar

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Serving Suggestions

This dish stands alone beautifully but I like adding a peppery arugula salad or crisp green beans for a bit of crunch Leftover whipped cauliflower makes an excellent spread for sandwiches and is lovely under poached eggs for breakfast

Cultural and Historical Context

Cauliflower mash has become a favorite low carb substitute for potatoes especially in modern American cooking Roasted garlic shows up in Mediterranean kitchens for its depth and sweetness Pan seared steak with brown butter is a French bistro classic now beloved around the world

Frequently Asked Questions About Recipes

→ How do I get a perfect sear on ribeye steaks?

Ensure the steaks are at room temperature, pat them dry, and use a very hot cast-iron skillet with a touch of oil so the surface crisps rapidly without steaming.

→ What is the best way to roast garlic for this dish?

Slice the tops from whole garlic heads, drizzle them with olive oil, wrap in foil, and roast until the cloves turn golden, tender, and aromatic.

→ Can I make the whipped cauliflower ahead of time?

Yes, prepare the whipped cauliflower up to a day in advance and gently reheat before serving for convenience.

→ Why use brown butter, and how is it made?

Brown butter adds a nutty, rich flavor. Simply cook butter over medium heat until it turns golden and smells toasted, then mix in garlic and parsley for extra depth.

→ What cut of steak works best here?

Boneless ribeye is ideal due to its tenderness and marbling, but other well-marbled cuts like strip loin work well too.