pan-roasted ribeye steaks served over roasted garlic whipped cauliflower with a brown butter parsley sauce drizzled on top
2 heads of garlic
2 large boneless ribeye steaks, about 1 ¼” thick (approximately 1 lb each)
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.