For when a steak dinner craving hits, this brown butter steak with roasted garlic whipped cauliflower will absolutely hit the spot. Pan-roasted ribeye steaks served over the creamy cauliflower with a brown butter parsley sauce drizzled over top. It’s a decadent, splurge-worthy dish with rich flavor and a little bit of lightness from the cauliflower. Serve it with a big salad alongside!
The flavors & textures of this meal are absolutely drool-worthy. You’ve got the rich savoriness of the steak, the creamy cauliflower with intense, slightly sweet garlic flavor, the toasty butter sauce with pops of brightness from parsley and vinegar, and then crispy garlic on top to tie it all together.
It is such a satisfying combination that would make for a perfect dinner party dish or weekend treat.
brown butter steak – the details
You’ll first want to get the garlic roasting in the oven. If you’ve never roasted garlic, you will love how easy it is to do. After about 30 minutes, you can pull your steaks from the fridge and let them sit at room temperature. This will take the chill off and help them cook more evenly.
At the same time, bring a large pot of water to a boil so it’s ready to go for the cauliflower. All of the remaining steps work simultaneously…
You’ll sear the steaks in a hot skillet and then transfer them to the oven. While those are working, you can get the cauliflower boiling until softened. When the steaks come out of the oven, they need to rest for about 10 minutes before slicing…the perfect time to create a quick garlicky brown butter pan sauce and “whip” up the cauliflower in a food processor.
By the time the steak is ready to slice, you should have your cauliflower whipped into a creamy puree that’s flavored with a splash of cream and all of that tasty roasted garlic. And the very flavorful sauce with a bright pop from champagne vinegar and fresh parsley.
The final step is to just plate it all up! I like to do the cauliflower as a base on the plate and then arrange the steak on top with the sauce drizzled over everything.
Since the cauliflower doubles as the starch and vegetable, I’d say the perfect thing to serve with this would be a big salad – maybe this butter lettuce salad with parmesan vinaigrette!Print
Brown Butter Steak with Roasted Garlic Whipped Cauliflower
pan-roasted ribeye steaks served over roasted garlic whipped cauliflower with a brown butter parsley sauce drizzled on top
- 2 heads of garlic
- olive oil
- 2 large boneless ribeye steaks, about 1 ¼” thick (approximately 1 lb each)
- kosher salt
- freshly cracked black pepper
- 1 (1 ½ lb) head of cauliflower, trimmed + cut into florets
- 4 tbsp salted butter
- 2 large cloves of garlic, very thinly sliced
- ¼ cup champagne vinegar
- 2 tbsp chopped fresh parsley
- 2 tbsp heavy cream
- flaky sea salt
- Preheat the oven to 400°F. Trim the top off the heads of garlic, leaving the root intact and exposing the tops of the garlic cloves. Place the garlic, cut-side up onto a piece of foil. Drizzle with olive oil. Fold the foil up and loosely pinch at the top. Roast for an hour and 15 minutes, or until the garlic is golden and soft. Let cool slightly, and then squeeze the heads to pop the garlic cloves out.
- Allow the ribeyes to sit at room temperature for about 30 minutes. Meanwhile, bring a large pot of salted water to a boil.
- Reduce the oven temperature to 375°F. Pat the ribeyes dry and season well with salt and black pepper on both sides. Heat a 12” cast-iron skillet over medium-high heat. Add a thin layer of oil. Once the oil is hot (it will shimmer) place the ribeyes into the skillet. Sear for 4-5 minutes until a deeply browned crust forms. Flip the ribeyes and transfer the skillet to the oven. Cook for another 4-5 minutes, or until the internal temperature of the meat is approximately 125°F (for medium rare).
- Meanwhile, drop the cauliflower florets into the boiling water and cook for about 12 minutes until softened.
- Transfer the steaks to a cutting board, loosely tent them with foil (allow steam to escape), and rest for 10 minutes. Place the skillet (along with all of the pan juices) onto the stove over medium-low heat. Add the butter and let it melt. Add the sliced garlic in an even layer. Allow the garlic to toast until crisp and the butter to brown, stirring often. Turn off the heat. Use a slotted spoon to transfer the garlic to a plate lined with paper towels. Stir the champagne vinegar and parsley in with the butter. Set aside.
- Ladle ½ cup of cooking water from the pot of cauliflower to a food processor. Drain the cauliflower and add it as well, along with the roasted garlic. Process until smooth. Mix in the heavy cream. Season with salt and black pepper to taste.
- Slice the steaks against the grain. Spoon the whipped cauliflower onto a large platter and arrange the steak over top. Drizzle everything with the brown butter sauce. Garnish with the toasted garlic, a pinch of flaky sea salt, and extra parsley leaves.