Description
Enjoy this simple recipe for Brown Butter Steak with Roasted Garlic Whipped Cauliflower, featuring pan-seared ribeye steaks served over creamy, garlicky cauliflower, all drizzled with a savory brown butter parsley sauce.
Ingredients
- 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 and 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
Instructions
- Preheat the oven to 400°F.
- Trim the top off the garlic heads, exposing the garlic cloves. Place the garlic, cut-side up, on a piece of foil and drizzle with olive oil. Fold the foil and roast for 1 hour 15 minutes until golden and soft. Let cool slightly, then squeeze the garlic out.
- Allow the ribeye steaks to sit at room temperature for 30 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Reduce oven temperature to 375°F.
- Pat the ribeyes dry and season with salt and pepper.
- Heat a 12” cast-iron skillet over medium-high heat and add a thin layer of oil.
- Sear the ribeyes for 4-5 minutes, creating a browned crust.
- Flip and transfer the skillet to the oven. Cook for another 4-5 minutes until the internal temperature reaches 125°F (for medium-rare).
- Drop the cauliflower florets into the boiling water and cook for about 12 minutes until softened.
- Transfer the steaks to a cutting board, tent with foil, and rest for 10 minutes.
- While the steaks rest, melt butter in the skillet over medium-low heat.
- Add the sliced garlic and toast until crispy, stirring often.
- Turn off the heat and stir in the champagne vinegar and parsley. Set aside.
- Ladle ½ cup of cooking water from the cauliflower into a food processor.
- Add the cauliflower and roasted garlic, and process until smooth.
- Mix in heavy cream, then season with salt and pepper.
- Slice the steaks against the grain.
- Spoon the whipped cauliflower onto a platter and arrange the steaks on top.
- Drizzle with brown butter sauce, garnish with toasted garlic, sea salt, and extra parsley.
Notes
- For medium-rare steak, cook to an internal temperature of 125°F.
- Adjust cooking time based on steak thickness and desired doneness.
- The brown butter sauce can be made ahead of time.
- Garnish with extra parsley and flaky sea salt before serving.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Pan-searing and Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 steak with cauliflower
- Calories: 600-700
- Sugar: N/A
- Sodium: N/A
- Fat: 50g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 40g
- Cholesterol: N/A
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