Garlic Brown Butter Ribeye Steaks with Cauliflower Puree

Pureed cauliflower makes a perfect bed for delicious grilled steak.
  • Makes: 4 servings
  • Prep Time: 20 minutes
  • Cook Time: 1 hour, 30 minutes
  • Difficulty Rating: Intermediate


  • 4 ribeye steaks
  • salt and pepper, to taste

Cauliflower Puree

  • 1 cup chicken stock
  • 1 head cauliflower
  • 4 ounces low-fat cream cheese
  • ½ cup fresh parsley
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper

Garlic Brown Butter

  • 6 tablespoons butter
  • 3 cloves garlic, minced
  • ½ teaspoon salt
  • ½ teaspoon garlic powder


  1. To make the cauliflower puree, bring chicken stock to a boil in a medium-sized saucepan. Add cauliflower, reduce heat and cover. Stir occasionally until cauliflower is very soft. Puree with the remaining ingredients in a food processor until very creamy.
  2. Grill steaks to desired doneness over medium coals. Salt and pepper to taste.
  3. In a small saucepan, heat the butter until it foams. Add the garlic, salt and garlic powder. Stir until garlic becomes light brown. Remove from heat quickly.
  4. Spoon a large helping of cauliflower puree on each plate. Place the steak on top and spoon butter over the steak.