Brown Butter Steak Whipped Cauliflower (Print-Friendly Format)
Seared ribeye with roasted garlic whipped cauliflower and brown butter parsley sauce for a comforting main dish.
# Required Ingredients:
→ Roasted Garlic
01 -
2 whole heads garlic
02 -
Olive oil, as needed for roasting
→ Steak
03 -
2 large boneless ribeye steaks, approximately 2.5 cm thick (about 450 g each)
04 -
Kosher salt, to season
05 -
Freshly cracked black pepper, to season
06 -
Olive oil, for searing
→ Whipped Cauliflower
07 -
1 head cauliflower (about 680 g), trimmed and cut into florets
08 -
2 tablespoons heavy cream
09 -
Salt, to taste
10 -
Black pepper, to taste
→ Brown Butter Parsley Sauce
11 -
4 tablespoons salted butter
12 -
2 large cloves garlic, very thinly sliced
13 -
60 ml champagne vinegar
14 -
2 tablespoons fresh parsley, finely chopped
→ To Finish
15 -
Flaky sea salt, for garnish
16 -
Extra parsley leaves, for garnish
# How to Make It:
01 -
Preheat oven to 205°C. Trim the tops off garlic heads, leaving roots intact to expose cloves. Set cut side up on a piece of foil, drizzle with olive oil, then fold and seal foil packet at the top. Roast for 75 minutes until golden and tender. Cool slightly, then squeeze to release roasted garlic cloves.
02 -
Let ribeye steaks rest at room temperature for 30 minutes. Meanwhile, bring a large pot of salted water to a rolling boil.
03 -
Reduce oven to 190°C. Pat steaks dry. Season both sides generously with kosher salt and freshly cracked black pepper. Heat a 30 cm cast-iron skillet over medium-high heat with a thin layer of olive oil. When oil shimmers, add steaks. Sear 4-5 minutes per side until well-browned.
04 -
Transfer skillet with steaks to oven. Roast an additional 4-5 minutes, or until internal temperature reaches 52°C for medium rare. Remove steaks and transfer to a cutting board. Tent loosely with foil and rest for 10 minutes.
05 -
While steaks are cooking, add cauliflower florets to boiling water. Simmer for 12 minutes until very tender. Reserve 120 ml cooking water before draining.
06 -
Place skillet with pan juices over medium-low heat. Add butter and allow to melt. Add sliced garlic in a single layer. Toast, stirring, until golden and crisp and butter is browned. Remove crisped garlic with slotted spoon and drain on paper towels. Stir in champagne vinegar and chopped parsley. Set sauce aside.
07 -
In a food processor, combine drained cauliflower, roasted garlic cloves, and reserved cooking water. Blend until smooth. Fold in heavy cream. Season with salt and pepper to taste.
08 -
Slice rested steaks against the grain. Arrange whipped cauliflower on a large serving platter, then top with steak slices. Drizzle with brown butter parsley sauce and garnish with crispy garlic, flaky sea salt, and fresh parsley leaves.
# Additional Information:
01 -
Allowing steaks to rest before slicing preserves juices for a more tender result.