Ribeye Combination Steak Plate Recipe

Let steaks sit at room temperature for 20-30 minutes before cooking to promote even cooking.

Pat steaks dry, then season generously on all sides with salt, pepper, and garlic powder. Keep rest to marinate slightly.

Preheat a heavy skillet (cast-iron) over high heat until lightly smoking. Add 1 tablespoon oil to the pan and swirl to coat.

Sear steaks without moving for 2-3 minutes per side to develop a deep crust.

Reduce heat slightly and flip; add 4 tablespoons butter, minced garlic, thyme, and rosemary. Tilt pan and baste steaks with melted butter for 2-4 minutes, until desired doneness.

Steam or boil cauliflower florets until very tender, about 8-10 minutes.

Drain well and transfer to a blender or food processor. Add milk, cream cheese, butter, and garlic; blend until smooth and creamy.

Season with salt and pepper to taste. Keep warm until plating.

Toss trimmed green beans with olive oil, salt, and pepper.

Spread on a sheet tray and roast in a preheated 425°F (220°C) oven for 8-12 minutes until crisp-tender.

In a small bowl, combine chopped parsley, chopped cilantro, minced garlic, red wine vinegar, olive oil, salt, and red pepper flakes. Mix well and let flavors meld.

Let steaks rest for 5 minutes after cooking; slice if desired.

Plate a portion of creamy mashed cauliflower beside the steaks, add roasted green beans, and drizzle or spoon chimichurri over the steak or on the side.