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cooking
2
Servings
30
min
Prep Time
40
min
Cook Time
Med
Level
ingredients

  • 22 oz Bone-in Ribeye Steak
  • 4 cups of milk
  • 1 lb butter
  • salt and pepper to taste
  • 2 cups of fresh cauliflower
  • Source Chef Adrian Cruz Submission

Details

Dry steak, season to taste with salt and pepper and set aside.

In a small sauce pot, add milk and cauliflower. Slow simmer until cauliflower is soft and tender. Remove from heat, strain liquid and blend with a hand blender. Add butter and salt to puree and blend until smooth.

Set the puree aside and pan sear steak to desired doneness. After cooking, braise steak with thyme, garlic cloves and butter. Let rest for 8 minutes before slicing and serving.