Savory Brown Butter Steak with Roasted Garlic Cauliflower Bliss
Ingredients
- 2 pounds Ribeye Steak (High-fat content for rich flavor.)
- 1 teaspoon Kosher Salt (Fine sea salt may substitute.)
- 1 teaspoon Freshly Cracked Black Pepper (Pre-ground pepper lacks freshness.)
- 2 tablespoons Olive Oil (Ideal for searing the steak.)
- 1 head Cauliflower (Substitute with parsnips for variety.)
- 4 cloves Garlic (Roasting mellows sharpness.)
- 4 tablespoons Butter (Can use ghee for a dairy-free option.)
- 1/2 cup Heavy Cream (Adjust based on desired creaminess.)
- 2 tablespoons Champagne Vinegar (White wine vinegar is a good alternative.)
- 2 tablespoons Fresh Parsley (Can be substituted with cilantro.)
Instructions
1. Preheat the oven to 400°F. Trim garlic tops and wrap in foil. Roast for about 1 hour and 15 minutes until soft.
2. Bring ribeye steaks to room temperature for 30 minutes. Boil salted water for cauliflower.
3. Sear steaks in a hot skillet with olive oil for 4-5 minutes on each side, then transfer to oven at 375°F for 4-5 minutes until medium-rare.
4. Boil cauliflower until softened, about 12 minutes. Drain and set aside.
5. Rest steaks for 10 minutes tented with foil.
6. In the same skillet, add butter and roasted garlic. Toast until golden, stir in vinegar and parsley.
7. Puree drained cauliflower with roasted garlic and heavy cream until smooth. Season with salt and pepper.
8. Slice steaks against the grain, plate over cauliflower puree, and drizzle with brown butter sauce. Garnish with crispy garlic bits and parsley.