Description
This Brown Butter Steak with Roasted Garlic Whipped Cauliflower is a gourmet, low-carb dinner featuring perfectly pan-seared ribeye or strip steaks basted in nutty brown butter, paired with creamy cauliflower mashed with roasted garlic and Parmesan. The dish balances rich, savory flavors with a smooth, velvety side, making it an elegant yet approachable American main course.
Ingredients
Scale
For the Steak
- 2 ribeye or strip steaks (about 1–1½ inches thick)
- Salt and pepper to taste
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 2 garlic cloves (crushed)
- 2–3 sprigs fresh rosemary or thyme
For the Roasted Garlic Whipped Cauliflower
- 1 large head cauliflower (cut into florets)
- 1 whole head garlic
- 2 tablespoons olive oil
- 2 tablespoons butter
- ¼ cup milk or cream (warmed)
- Salt and pepper to taste
- 1 tablespoon grated Parmesan (optional)
- Chopped chives or parsley for garnish
Instructions
- Roast the garlic: Preheat your oven to 400°F (200°C). Slice the top off the garlic head to expose the cloves, drizzle with olive oil, wrap it tightly in foil, and roast for 35–40 minutes until the cloves turn soft and golden. Remove and set aside to cool.
- Make the whipped cauliflower: Boil the cauliflower florets in salted water for 10–12 minutes until tender when pierced with a fork. Drain the water well and allow the cauliflower to steam dry for a few minutes. In a food processor or blender, combine the cauliflower, squeezed-out roasted garlic cloves, butter, warmed milk or cream, salt, pepper, and Parmesan cheese if using. Blend until the mixture is smooth and creamy. Adjust seasoning and texture if needed, then cover to keep warm.
- Cook the steaks: Pat the steaks thoroughly dry and season generously with salt and pepper on both sides. Heat the olive oil in a cast iron skillet over medium-high heat. Sear the steaks for 3–4 minutes per side to achieve medium-rare doneness, adjusting time based on thickness. In the last two minutes, reduce heat slightly and add the butter, crushed garlic cloves, and fresh herbs to the pan. Baste the steaks continuously with the melted brown butter using a spoon to infuse flavor.
- Rest the steaks: Remove the steaks from the pan and let them rest on a plate or cutting board for 5–10 minutes to allow juices to redistribute for optimal tenderness and flavor.
- To serve: Spoon the roasted garlic whipped cauliflower onto plates. Slice the rested steaks and arrange them atop the cauliflower. Drizzle with any remaining brown butter from the pan and garnish with chopped chives or parsley. Serve immediately for a delicious, hearty meal.
Notes
- The cauliflower and roasted garlic can be prepared ahead of time to streamline meal prep.
- For an extra burst of flavor, add a splash of lemon juice or a drizzle of truffle oil to the whipped cauliflower before serving.
- Use a cast iron skillet if possible for the best sear and heat retention when cooking the steaks.
- Adjust cooking times for steaks depending on thickness and preferred doneness.
