If you are searching for a luxurious yet approachable dinner, the Brown Butter Steak with Roasted Garlic Whipped Cauliflower Recipe is about to become your new favorite. This dish pairs the rich, nutty flavor of brown butter with perfectly seared ribeye steak and a velvety cauliflower mash infused with the sweet depth of roasted garlic. It’s like comfort food elevated with a touch of elegance, making every bite a celebration of simple ingredients transformed into something extraordinary. Whether you’re cooking for a special occasion or just treating yourself to a cozy night in, this recipe brings warmth, flavor, and ultimate satisfaction to your plate.
Ingredients You’ll Need
Gathering the right ingredients is the first step to creating this delightful meal. Every component contributes something essential to the dish—from the savory richness of butter and herbs for basting the steak, to the creamy, flavorful cauliflower mash that complements it perfectly.
- 2 ribeye steaks (about 1 inch thick): Choose well-marbled steaks for maximum tenderness and flavor.
- Salt and freshly ground black pepper: Simple seasonings that bring out the steak’s natural flavor.
- 2 tablespoons olive oil: Used for searing the steak and roasting the garlic, providing a lovely base for browning.
- 4 tablespoons unsalted butter: Divided between making brown butter and enriching the cauliflower mash.
- 3 cloves garlic smashed: For basting the steak with fragrant garlic butter.
- 2 sprigs fresh rosemary or thyme: Fresh herbs add an aromatic burst that elevates the steak.
- 1 large head cauliflower, cut into florets: The star of the mash, delivering creaminess without heavy carbs.
- 1 bulb garlic: Roasted to mellow sweetness and blended into the cauliflower for that deep garlic flavor.
- 3 tablespoons unsalted butter: Enriches the cauliflower mash and enhances buttery smoothness.
- 1/4 cup heavy cream: Adds creaminess and a luscious texture to the whipped cauliflower.
- Salt and pepper to taste: Essential for seasoning the cauliflower mash just right.
How to Make Brown Butter Steak with Roasted Garlic Whipped Cauliflower Recipe
Step 1: Roast the Garlic
Begin by preheating your oven to 400°F. Take the whole garlic bulb and slice off the top to expose the cloves. Drizzle it generously with olive oil, then wrap it tightly in aluminum foil. Roast for 35 to 40 minutes until the cloves are golden, soft, and fragrant. This slow roasting transforms raw garlic’s sharpness into a mellow, caramelized sweetness that will beautifully flavor the whipped cauliflower.
Step 2: Cook the Cauliflower
While the garlic roasts, bring a large pot of salted water to a boil. Add the cauliflower florets and cook until fork-tender, about 10 minutes. Once soft, drain well—removing excess water is key to a fluffy, creamy mash. Set the cauliflower aside, keeping it warm for the blending step.
Step 3: Prepare the Whipped Cauliflower
In a food processor or blender, combine the cooked cauliflower, the soft roasted garlic squeezed from its skins, three tablespoons of butter, and the heavy cream. Blend until ultra-smooth and fluffy. Season with salt and pepper to taste. This whipped cauliflower offers a luscious, flavorful alternative to traditional mashed potatoes, with a beautiful hint of roasted garlic depth.
Step 4: Sear the Steaks
Pat the ribeye steaks dry with paper towels, then season generously with salt and freshly ground black pepper. Heat the olive oil in a heavy skillet, ideally cast iron, over medium-high heat. When hot, add the steaks and sear for 2 to 3 minutes on each side to develop a gorgeous golden crust.
Step 5: Brown Butter Basting
Once the crust is formed, lower the heat to medium-low. Add butter, the smashed garlic cloves, and your choice of rosemary or thyme to the pan. Tilt the skillet and continuously baste the steaks with the melted brown butter for another 1 to 2 minutes per side until the steaks reach your preferred doneness. This technique infuses the meat with rich, nutty butter flavor and herbaceous aroma. Remove the steaks and let them rest for 5 minutes before serving.
Step 6: Plate and Serve
Serve each ribeye on a generous scoop of the roasted garlic whipped cauliflower. Drizzle the remaining brown butter and pan juices over the steak and cauliflower for an extra burst of flavor and indulgence.
How to Serve Brown Butter Steak with Roasted Garlic Whipped Cauliflower Recipe
Garnishes
To elevate the presentation and flavor, consider fresh garnishes like a sprinkle of chopped parsley or chives for a pop of color and freshness. A light dusting of cracked black pepper adds a rustic touch and hints at the steak’s seasoning, while a few fresh herb sprigs enhance the aroma as you bite in.
Side Dishes
This dish is rich and filling on its own, but if you want to add a few sides, try a crisp green salad dressed with a bright vinaigrette or some roasted seasonal vegetables like asparagus or Brussels sprouts. These lighter, textured sides balance the creamy mash and buttery steak beautifully.
Creative Ways to Present
For dinner parties, serve the steak sliced thinly over the whipped cauliflower in shallow bowls, then drizzle with brown butter and sprinkle with herb leaves. Another idea is individual cast iron skillets, giving a rustic and elegant appeal straight from stove to table. Don’t be afraid to get creative—presentation is part of the joy with this dish!
Make Ahead and Storage
Storing Leftovers
Any leftover steak and whipped cauliflower can be stored in airtight containers in the refrigerator for up to 3 days. The steak may firm up but remains delicious when reheated gently.
Freezing
The cauliflower mash freezes very well—place it in a freezer-safe container and it will keep for up to 2 months. Steak is best enjoyed fresh but can also be frozen if tightly wrapped, though texture may be slightly compromised on thawing.
Reheating
For the best results when reheating, warm the cauliflower mash gently on the stovetop or in short bursts in the microwave, stirring frequently. Reheat steak in a low oven or covered skillet to maintain juiciness without drying out. Adding a pat of butter when warming the cauliflower will bring back some richness lost during refrigeration.
FAQs
Can I use a different cut of steak for this Brown Butter Steak with Roasted Garlic Whipped Cauliflower Recipe?
Absolutely! While ribeye is ideal for its marbling and flavor, filet mignon or New York strip both make excellent substitutes. Just adjust cooking times slightly for thickness and personal preference.
Is there a dairy-free version of the cauliflower mash?
Yes, you can substitute olive oil and plant-based milk (like almond or oat milk) for butter and heavy cream. Roasted garlic remains the star for flavor, making it just as delicious and perfect for dairy-free diets.
How do I know when the steak is cooked perfectly?
Using a meat thermometer helps: 125°F for rare, 135°F for medium-rare, 145°F medium, and 155°F well-done. The butter basting also helps develop flavor while cooking gently once seared.
Can I prepare this recipe in advance?
You can roast the garlic and cook the cauliflower mash ahead of time and gently reheat before serving. Steak is best cooked fresh but can be prepared a few hours beforehand and warmed gently.
What else pairs well with the roasted garlic whipped cauliflower?
Leftover mashed cauliflower complements roasted chicken, grilled vegetables, or fish beautifully. It’s a versatile low-carb option that adds richness and flavor to many dishes beyond steak.
Final Thoughts
There is something truly special about the way this Brown Butter Steak with Roasted Garlic Whipped Cauliflower Recipe blends rich tastes and comforting textures into a single, unforgettable dish. It’s perfect for impressing guests or indulging yourself after a long day. I encourage you to try it soon—once you experience that golden steak crust paired with velvety garlic cauliflower, you’ll wonder how you ever enjoyed steak any other way!
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Brown Butter Steak with Roasted Garlic Whipped Cauliflower Recipe
- Total Time: 55 minutes
- Yield: 2 servings 1x
- Diet: Gluten Free
Description
This Brown Butter Steak with Roasted Garlic Whipped Cauliflower is a decadent yet healthy main course featuring perfectly seared ribeye steaks basted in nutty brown butter alongside a creamy, flavorful cauliflower mash infused with roasted garlic. The dish balances rich, buttery flavors with the lightness of cauliflower, making it an ideal low-carb, gluten-free dinner option.
Ingredients
Steak Ingredients
- 2 ribeye steaks (about 1 inch thick)
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 3 cloves garlic, smashed
- 2 sprigs fresh rosemary or thyme
Cauliflower Ingredients
- 1 large head cauliflower, cut into florets
- 1 bulb garlic
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 1/4 cup heavy cream
- Salt and pepper to taste
Instructions
- Roast the Garlic: Preheat the oven to 400°F. Slice the top off the garlic bulb to expose the cloves. Drizzle with olive oil, wrap in foil, and roast for 35–40 minutes until golden and soft.
- Cook the Cauliflower: Meanwhile, bring a large pot of salted water to a boil and cook the cauliflower florets until fork-tender, about 10 minutes. Drain well and set aside.
- Prepare Whipped Cauliflower: In a food processor or blender, combine the cooked cauliflower, roasted garlic (squeezed from skins), butter, and heavy cream. Blend until smooth and fluffy, seasoning with salt and pepper to taste. Set aside and keep warm.
- Season the Steaks: Pat steaks dry and season generously with salt and pepper on both sides.
- Sear the Steaks: Heat olive oil in a cast iron skillet over medium-high heat. Sear the steaks for 2–3 minutes per side until a golden crust forms.
- Baste with Brown Butter: Reduce heat to medium-low. Add butter, smashed garlic cloves, and rosemary or thyme to the pan. Tilt the pan and baste the steaks continuously with the browned butter for another 1–2 minutes per side or until desired doneness is reached.
- Rest the Steaks: Remove steaks from pan and let rest for 5 minutes to redistribute juices.
- Serve: Serve the steaks over a generous scoop of roasted garlic whipped cauliflower. Drizzle with extra brown butter from the pan if desired.
Notes
- Filet mignon or New York strip can be substituted for ribeye.
- For a dairy-free version of the cauliflower mash, use olive oil and plant-based milk instead of butter and cream.
- Leftover cauliflower mash pairs well with roasted chicken or grilled vegetables.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
