Brown Butter Steak Garlic Cauliflower (Print)
Juicy ribeye, roasted garlic whipped cauliflower, brown butter, and parsley come together for an elegant meal.
# Ingredients:
→ For the Roasted Garlic
01 -
2 heads garlic
02 -
olive oil, for drizzling
→ For the Steak
03 -
2 large boneless ribeye steaks, approximately 2.5 cm thick (about 450 g each)
04 -
kosher salt, to taste
05 -
freshly cracked black pepper, to taste
→ For the Whipped Cauliflower
06 -
1 head cauliflower (approx. 680 g), trimmed and cut into florets
07 -
2 tbsp heavy cream
08 -
salt, to taste
09 -
black pepper, to taste
→ For the Brown Butter Parsley Sauce
10 -
4 tbsp salted butter
11 -
2 large garlic cloves, very thinly sliced
12 -
60 ml champagne vinegar
13 -
2 tbsp chopped fresh parsley
→ For Garnish
14 -
flaky sea salt
15 -
extra fresh parsley leaves
# Steps:
01 -
Preheat oven to 200°C. Trim the tops off garlic heads, exposing the cloves. Place cut-side up on foil, drizzle with olive oil, and wrap loosely. Roast for 75 minutes until golden and soft. Allow to cool, then squeeze out roasted cloves.
02 -
Remove ribeye steaks from refrigeration and allow them to rest at room temperature for 30 minutes. Pat dry and season both sides generously with kosher salt and black pepper.
03 -
Preheat oven to 190°C. Heat a large cast-iron skillet over medium-high heat. Add a thin layer of oil. Sear steaks for 4–5 minutes per side until a deeply browned crust develops. Transfer skillet to the oven and cook for a further 4–5 minutes, until the internal temperature reaches 52°C for medium rare.
04 -
Remove steaks from the oven and transfer to a cutting board. Loosely tent with foil, allowing steam to escape, and rest for 10 minutes.
05 -
While steaks cook, bring a large pot of well-salted water to a boil. Add cauliflower florets and cook for approximately 12 minutes until fully tender.
06 -
Place skillet with steak pan juices over medium-low heat. Add butter and allow to melt. Add sliced garlic in an even layer. Toast garlic until crisp and butter browns, stirring frequently. Remove garlic slices with a slotted spoon and drain on paper towel. Off heat, stir in champagne vinegar and chopped parsley.
07 -
Reserve 120 ml of cauliflower cooking water. Drain cauliflower and transfer to a food processor with roasted garlic cloves and reserved cooking water. Blend until smooth. Incorporate heavy cream and season with salt and black pepper to taste.
08 -
Slice the rested steak against the grain. Arrange whipped cauliflower on a large platter, top with steak slices, and drizzle generously with brown butter parsley sauce. Garnish with crispy garlic chips, flaky sea salt, and extra parsley.
# Notes:
01 -
Resting the steak preserves its juices and tenderness.
02 -
Use a thermometer for precise steak doneness.
03 -
Roasted garlic adds depth and sweetness to whipped cauliflower.