Go Back
–+ servings

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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4
Calories 600 kcal

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.

Nutrition

Calories: 600kcal
Keyword Brown butter steak
Tried this recipe?Let us know how it was!