Brown Butter Steak Garlic Cauliflower

This Brown Butter Steak with Roasted Garlic Whipped Cauliflower is my go-to dinner when friends come over and I want to impress without spending all night in the kitchen. Juicy ribeye steaks rest on a cloud of savory, garlicky cauliflower, while a swirl of nutty brown butter drizzled with fresh parsley brings everything together. Every bite tastes like you splurged at a steakhouse but it is all made at home.

Ingredients

• Two heads of garlic: Use fresh bulbs that feel firm in the hand for the richest roasted flavor
• Olive oil: Use a fruity extra virgin for drizzling garlic and for high temp cooking
• Two large boneless ribeye steaks: Choose well-marbled steaks around one inch thick for best tenderness
• Kosher salt and freshly cracked black pepper: These build the all important seasoning layer for both steak and cauliflower
• One large head of cauliflower: Go for creamy white heads with tightly packed florets no brown spots
• Salted butter: High quality butter browns beautifully and gives a nutty rich flavor to the sauce
• Two large garlic cloves: Sliced paper thin they become crispy golden garnishes for the sauce
• Champagne vinegar: A splash lifts the brown butter and balances richness Apple cider vinegar can work too but champagne gives a delicate touch
• Fresh parsley: Chopped for sauce and extra for garnishing stay away from dried herbs here
• Heavy cream: Just a touch to help whip cauliflower smooth and add a bit of body
• Flaky sea salt: The final flourish for crunch and flavor before serving

Step-by-Step Instructions

Roast the Garlic:

Preheat the oven to four hundred degrees Fahrenheit Use a sharp knife to trim the tops from the garlic bulbs keeping the root end intact Place the bulbs cut side up on foil Drizzle generously with olive oil and wrap them loosely Roast for about one hour and fifteen minutes until the cloves are caramelized and squishy Squeeze them out once cool

Bring Steaks to Room Temperature and Boil Water:

Let the ribeyes sit on the counter for half an hour Pat them dry with a paper towel Meanwhile fill a big pot with salted water and bring to a strong boil

Sear and Roast the Steaks:

Turn the oven down to three hundred seventy five degrees Fahrenheit Season steaks generously on all sides with kosher salt and black pepper Heat a twelve inch cast iron skillet until hot Add a light swirl of olive oil When the oil looks shimmery lay the steaks into the pan Sear four to five minutes on the first side so a thick golden crust forms Flip and slide the skillet into the oven Cook four to five minutes more until internal temp is about one hundred twenty five for medium rare

Boil Cauliflower Florets:

While steaks cook tip in the cauliflower florets to the boiling water Simmer about twelve minutes until completely fork tender

Rest the Steak and Make Brown Butter Sauce:

Transfer steaks to a cutting board and tent loosely with foil Use the hot skillet to melt butter and quickly toast the sliced garlic until golden and crisp Remove garlic slices with a slotted spoon Save them for garnish Swirl in champagne vinegar and parsley then turn off heat Let the flavors meld

Whip the Cauliflower:

Ladle out half a cup of cauliflower cooking water Put the drained cauliflower and squeezed roasted garlic into a food processor Blend until super smooth Drizzle in heavy cream and season generously with salt and pepper Taste and adjust

Assemble and Serve:

Slice steaks thinly across the grain Spread whipped cauliflower onto a large platter Lay steak slices on top Spoon the brown butter sauce and toasted garlic over Sprinkle with flaky sea salt and extra parsley

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My favorite ingredient here is the slow roasted garlic It melts into the cauliflower and turns something humble into a five-star side I once brought this dish to a potluck and people hovered around it until it was scraped clean

Storage Tips

Keep leftovers in an airtight container in the fridge for up to three days The cauliflower reheats nicely in the microwave or gently in a saucepan For the steak reheat quickly in a skillet just to warm slicing first if desired so it stays juicy

Ingredient Substitutions

If champagne vinegar is not in your pantry swap with white wine vinegar or even a little lemon juice No heavy cream No problem A splash of whole milk or unsweetened almond milk will keep the puree silky

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Serving Suggestions

Try this dish with sautéed green beans or roasted carrots on the side The rich brown butter sauce pairs perfectly with earthy veggies If you are feeling extra fancy a spoonful of horseradish cream or a simple arugula salad rounds out the meal

Cultural and Historical Context

Brown butter and roasted garlic are classic French touches that completely change the steak dinner game Whipped cauliflower is a lower carb play on classic mashed potatoes but honestly I have served it next to everything from lamb chops to roast chicken It is comfort food with a chefy twist

Recipe FAQs

→ How do you achieve a perfect brown crust on the steak?

Pat the steaks dry, season well, and sear in a hot, oiled cast-iron skillet. Let them cook undisturbed until a crust develops before flipping.

→ Why roast the garlic instead of using it raw?

Roasting garlic develops sweetness and mellows its sharpness, creating a rich, caramelized depth that enhances the whipped cauliflower.

→ How do I ensure the whipped cauliflower turns out creamy?

Boil the cauliflower until very soft, then combine with roasted garlic and a splash of cooking water before pureeing. Finish with cream for extra smoothness.

→ What makes brown butter special in this dish?

Brown butter provides a nutty, toasty aroma that pairs beautifully with steak and brings richness to the dish.

→ Is it important to let the steak rest after cooking?

Yes, resting allows juices to redistribute throughout the meat, keeping it tender and flavorful when sliced.