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Ribeye Steaks with Cauliflower Puree & Buttered Mushrooms

seared ribeye steaks served with cauliflower puree & sautéed mushrooms

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Ingredients

Cauliflower Puree

Ribeye Steaks

Buttered Mushrooms

Instructions

Cauliflower Puree

  1. Preheat the oven to 375F. Cut the cauliflower in half and core out the thick stem. Tear off any large leaves and discard. Break the cauliflower into smaller florets, all roughly the same size. Toss the cauliflower with olive oil in a large mixing bowl. Season with a pinch of salt. Spread the cauliflower onto a sheet pan and roast for about 35-40 minutes, or until tender and slightly caramelized.
  2. Heat the chicken stock and fresh thyme sprigs in a small saucepan over medium-low heat. Transfer the roasted cauliflower to a food processor. Run the food processor while slowly streaming in the hot stock. Start with half of the stock and continue to add until you reach a smooth consistency (you may not need to use all of the stock; you don’t want the puree to be runny). Add the butter one tablespoon at a time and let it blend into the puree. Season with salt to taste.

Ribeye Steaks

  1. Preheat the oven to 375F. Heat a large cast-iron skillet over medium heat (you may need to use 2 skillets depending on the size of your steaks). Add enough oil to coat the bottom of the pan. Season the steaks with salt and freshly cracked black pepper. When the oil is hot, add the steaks to the pan. Sear each steak for about 5 minutes until golden brown. Flip each steak over and transfer the skillet to the oven. Cook for 3 minutes.
  2. Return the skillet to the stovetop over low heat. Add the butter, crushed garlic cloves, and fresh thyme sprigs. Baste the steaks with the butter to finish cooking them to your desired doneness.

Buttered Mushrooms

  1. While you’re working on the steaks, heat a large sauté pan over medium-high heat. Add enough oil to coat the bottom of the pan. When the oil is sizzling hot, add the mushrooms and fresh thyme sprigs. Let the mushrooms brown and caramelize, about 5 minutes. Lower the heat and season the mushrooms with salt and freshly cracked black pepper. Add the butter and let melt. Toss the mushrooms in the butter. Keep warm until serving.

To Serve

  1. Serve the cauliflower puree alongside the seared steaks. Spoon the mushrooms over the steak. Garnish with the chive blossoms (or chives, if you can’t find them) and pea shoots.

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