Description
Savory Brown Butter Steak with Garlic Cauliflower Purée is a luxurious and flavorful meal that pairs a perfectly seared steak with a smooth, creamy cauliflower purée infused with garlic. The brown butter adds a nutty richness to the steak, making this dish a standout choice for special occasions or a gourmet dinner at home.
Ingredients
Scale
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.
Notes
- Rest the steak: Letting the steak rest after cooking helps to retain the juices and ensures a tender, flavorful bite.
- Monitor the butter: Brown butter can go from golden to burnt quickly, so keep an eye on it and stir frequently.
- Prep Time: 20
- Cook Time: 30
Nutrition
- Serving Size: 680
- Sodium: 620mg
- Fat: 49g
- Saturated Fat: 22g
- Carbohydrates: 14g
- Protein: 42g
- Cholesterol: 160mg