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
Scale
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
