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Savory Brown Butter Steak with Garlic Cauliflower Purée

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Ingredients

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For the Steak:

  • 2 (8 oz) ribeye steaks (or your preferred cut)
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 1/4 cup unsalted butter
  • 2 cloves garlic, minced
  • 1 sprig fresh rosemary (or 1 teaspoon dried rosemary)
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)

For the Garlic Cauliflower Purée:

  • 1 large head cauliflower, cut into florets
  • 4 cloves garlic, peeled
  • 2 tablespoons olive oil
  • 1/2 cup heavy cream
  • Salt and freshly ground black pepper
  • 1 tablespoon fresh chives, chopped (optional, for garnish)

Instructions

  • Prepare the Cauliflower Purée:
    • In a large pot, add the cauliflower florets and garlic cloves. Cover with water and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until the cauliflower is very tender.
    • Drain the cauliflower and garlic and return them to the pot. Add the olive oil and heavy cream. Using an immersion blender, blend until smooth. Alternatively, transfer to a food processor or blender and blend until creamy.
    • Season with salt and pepper to taste. Keep warm until ready to serve.
  • Cook the Steak:
    • Let the steaks come to room temperature and season generously with salt and pepper.
    • Heat the olive oil in a large skillet over medium-high heat. Add the steaks and sear for 4-5 minutes per side, or until they reach your desired level of doneness (use an instant-read thermometer for accuracy: 130°F for medium-rare, 140°F for medium).
    • Remove the steaks from the skillet and let them rest on a plate while you prepare the brown butter sauce.
  • Make the Brown Butter Sauce:
    • In the same skillet, reduce the heat to medium. Add the unsalted butter and cook, stirring frequently, until the butter turns a golden brown color and has a nutty aroma (about 3-4 minutes). Be careful not to burn the butter.
    • Add the minced garlic, rosemary, and thyme to the skillet and cook for an additional 1-2 minutes, until the garlic is fragrant.
    • Return the steaks to the skillet and spoon the brown butter sauce over them. Let them cook for an additional minute or two, basting with the butter.
  • Serve:
    • Spoon the garlic cauliflower purée onto plates. Top with the steaks and drizzle with the brown butter sauce. Garnish with chopped chives if desired.

Nutrition

Find it online: https://succulentrecipes.com/savory-brown-butter-steak-with-garlic-cauliflower-puree/