Garlic Butter Ribeye with Truffle Cauliflower Mash & Crispy Sage Oil
Prep 15 min · Cook 30 min · Serves 4 · medium
A luxurious steakhouse-inspired dinner featuring a perfectly seared ribeye steak topped with aromatic garlic butter, paired with silky truffle-infused cauliflower mash and finished with crispy sage leaves in nutty brown butter. Rich, indulgent, and restaurant-quality.
Ingredients
- 4 steaks Ribeye steaks, 10-12 oz each, 2 inches thick, room temperature
- 10 tbsp Butter, divided: 4 tbsp for steaks, 5 tbsp for sage oil, 1 tbsp for cauliflower
- 8 cloves Garlic cloves, minced
- 4 sprigs Fresh thyme
- 2 sprigs Fresh rosemary
- 1.5 lbs Cauliflower florets, cut into 1-inch pieces
- 0.5 cup Heavy cream
- 2 tbsp Truffle oil
- 16 leaves Fresh sage leaves
- 1.5 tsp Sea salt
- 1 tsp Black pepper, freshly ground
- 2 tbsp Avocado oil, for searing
Instructions
- 1
Steam cauliflower florets for 12-14 minutes until fork-tender. Drain well and set aside.
- 2
While cauliflower steams, pat ribeyes completely dry with paper towels. Season generously with sea salt and black pepper on both sides.
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