Elevate your dinner with this indulgent Brown Butter Ribeye Steak served alongside velvety roasted garlic whipped cauliflower. The rich, nutty flavor of the brown butter enhances the steak, while the roasted garlic adds depth to the creamy cauliflower puree, making it a perfect low-carb, yet luxurious side. This recipe is ideal for a special dinner or when you want to impress guests with a sophisticated meal that’s surprisingly simple to prepare.
Ingredients:
For the Roasted Garlic:
- 2 heads of garlic
- Olive oil, for drizzling
For the Steak:
- 2 large boneless ribeye steaks (about 1 ¼” thick, approximately 1 lb each)
- Kosher salt
- Freshly cracked black pepper
For the Whipped Cauliflower:
- 1 large (1 ½ lb) head of cauliflower, trimmed and cut into florets
- 4 tablespoons salted butter
- 2 large cloves of garlic, very thinly sliced
- ¼ cup champagne vinegar
- 2 tablespoons chopped fresh parsley
- 2 tablespoons heavy cream
- Flaky sea salt, for garnish
Instructions:
- Roast the Garlic:
- Preheat the oven to 400°F (200°C).
- Slice the tops off the heads of garlic to expose the cloves slightly.
- Drizzle with olive oil and wrap each garlic head tightly in aluminum foil.
- Roast in the oven for 30-35 minutes until soft and caramelized. Set aside to cool slightly, then squeeze the roasted garlic out of the skins into a bowl.
- Prepare the Cauliflower:
- Add the cauliflower florets and cook until very tender, about 10 minutes.
- Drain the cauliflower and transfer it to a blender or food processor.
- Add the roasted garlic, 2 tablespoons of the butter, and heavy cream. Blend until smooth and creamy.
- Season with salt and pepper to taste. Keep warm.
- Cook the Ribeye Steaks:
- Generously season the steaks on both sides with kosher salt and freshly cracked black pepper.
- Heat a large cast-iron skillet over medium-high heat.
- Allow the butter to melt and brown slightly.
- Sear the steaks in the hot skillet, about 4-5 minutes on each side for medium-rare (adjust for your preferred doneness).
- During the last minute of cooking, add the thinly sliced garlic to the skillet and cook until golden and fragrant.
- Remove the steaks from the skillet and let them rest for 5-7 minutes.
- Make the Brown Butter:
- In the same skillet, melt the remaining 2 tablespoons of butter over medium heat.
- Cook until the butter becomes nutty and golden brown, about 2 minutes. Stir in the champagne vinegar and chopped parsley.
- Serve:
- Slice the rested ribeye steaks and drizzle with the brown butter sauce.
- Serve alongside the roasted garlic whipped cauliflower, garnished with flaky sea salt for added texture and flavor.
Conclusion:
This Brown Butter Ribeye Steak with Roasted Garlic Whipped Cauliflower is the ultimate blend of elegance and comfort. The combination of perfectly seared, tender ribeye with the nutty richness of brown butter and the creamy, garlicky cauliflower puree creates a luxurious meal that’s sure to impress. Ideal for special occasions or a gourmet dinner at home, this dish will satisfy your cravings for something rich and indulgent.
Brown Butter Ribeye Steak with Roasted Garlic Whipped Cauliflower
Tender ribeye steaks seared to perfection anddrizzled with brown butter, paired with creamy roasted garlic whippedcauliflower for a sophisticated, yet simple meal.
Ingredients
For the Roasted Garlic:
- 2 heads of garlic
- Olive oil for drizzling
For the Steak:
- 2 large boneless ribeye steaks about 1 ¼” thick, approximately 1 lb each
- Kosher salt
- Freshly cracked black pepper
For the Whipped Cauliflower:
- 1 large 1 ½ lb head of cauliflower, trimmed and cut into florets
- 4 tablespoons salted butter
- 2 large cloves of garlic very thinly sliced
- ¼ cup champagne vinegar
- 2 tablespoons chopped fresh parsley
- 2 tablespoons heavy cream
- Flaky sea salt for garnish
Instructions
Roast the Garlic:
- Preheat the oven to 400°F (200°C).
- Slice the tops off the heads of garlic to expose the cloves slightly.
- Drizzle with olive oil and wrap each garlic head tightly in aluminum foil.
- Roast in the oven for 30-35 minutes until soft and caramelized. Set aside to cool slightly, then squeeze the roasted garlic out of the skins into a bowl.
Prepare the Cauliflower:
- Add the cauliflower florets and cook until very tender, about 10 minutes.
- Drain the cauliflower and transfer it to a blender or food processor.
- Add the roasted garlic, 2 tablespoons of the butter, and heavy cream. Blend until smooth and creamy.
- Season with salt and pepper to taste. Keep warm.
Cook the Ribeye Steaks:
- Generously season the steaks on both sides with kosher salt and freshly cracked black pepper.
- Heat a large cast-iron skillet over medium-high heat.
- Allow the butter to melt and brown slightly.
- Sear the steaks in the hot skillet, about 4-5 minutes on each side for medium-rare (adjust for your preferred doneness).
- During the last minute of cooking, add the thinly sliced garlic to the skillet and cook until golden and fragrant.
- Remove the steaks from the skillet and let them rest for 5-7 minutes.
Make the Brown Butter:
- In the same skillet, melt the remaining 2 tablespoons of butter over medium heat.
- Cook until the butter becomes nutty and golden brown, about 2 minutes. Stir in the champagne vinegar and chopped parsley.
Serve:
- Slice the rested ribeye steaks and drizzle with the brown butter sauce.
- Serve alongside the roasted garlic whipped cauliflower, garnished with flaky sea salt for added texture and flavor.