Ribeye steak with loaded cauliflower mash
- 1½ lbs 650 g cauliflower, cut into florets
- 2 oz. 55 g butter, room temperature
- 4 oz. (½ cup) 110 g (110 ml) cream cheese, room temperature
- salt and ground black pepper, to taste
- 4 oz. 110 g bacon, chopped
- 1 cup (4 oz.) 240 ml (110 g) shredded cheddar cheese
- ½ oz. (21⁄3 tbsp) 14 g (33 ml) , thinly sliced, thinly sliced
- ½ cup 120 ml
- 1¾ lbs 800 g ribeye steakribeye steaks or pork tenderloin, room temperature
- salt and ground black pepper, for seasoning
- 1 tbsp 1 tbsp ghee or refined coconut oil
- 1 tbsp 1 tbsp butter
- 2 2 garlic clove, crushedgarlic cloves, crushed
Loaded cauliflower mash
- Preheat the oven to 400°F (200°C). Set aside an 8 x 8" (20 x 20 cm) baking dish, or individual, oven-to-table baking dishes.
- Bring a pot of lightly salted water to a boil, over high heat. Add the cauliflower and boil for a few minutes until the florets are tender, yet retain a semi-firm texture. Strain the cauliflower in a colander and discard the water.
- Using a food processor or an immersion blender, blend the cauliflower, butter, and cream cheese together until it becomes a smooth and creamy consistency. Salt and pepper to taste.
- Fry the bacon in a large frying pan over medium heat, for 10-15 minutes or until crispy. Place bacon on paper towels to absorb excess fat.
- Transfer the cauliflower mash to the baking dish(es) and top with cheddar cheese and bacon. Bake on the middle rack, for about 15 minutes or until the cheese is lightly browned and bubbling. Meanwhile, prepare the steaks.
- Generously season both sides of the steaks with salt and pepper.
- Heat a large frying pan over high heat. When hot, add the ghee or oil. Place the steaks in the pan, and press down with a spatula to ensure that contact is made with the surface of the pan. After a couple of minutes, add the butter and crushed garlic. Spoon the garlic butter over the steaks frequently, while searing. Sear for 4-5 minutes per side (depending on the desired doneness), until sides are browned. To cook the beef to medium-rare, cook until the internal temperature reaches 130°F or 55°C.
- Transfer the steaks from the pan to a plate or cutting board. Cover with aluminum foil and rest for about 10 minutes before serving.
- Garnish the loaded cauliflower with sour cream and scallions, and serve on the side with the steaks.
To raise steaks to room temperature, rest on the counter for 30 minutes.
Ribeye cook time: Thinner cuts will require less cook time than thicker cuts. And grass-fed beef usually cooks more quickly than grain-fed beef so make sure that you don't overcook them.
It is best to use ghee or refined coconut oil when frying the steaks because they tolerate high heat. You could also use butter, but as it contains some milk protein, it will burn easily and smoke. This is why we add the butter towards the end of the searing.
If you don't care for red meat you can substitute the steak with chicken thighs. Just make sure to cook them all the way through. You can also replace the pork bacon with turkey bacon, or omit the bacon altogether.
For the best result, choose ribeye steaks of good quality, preferably grass-fed beef, that have nice, even marbling. Thicker cuts are also easier to cook to your preferred doneness.
Recommended special equipment
- Blender or food processor