Steak with Garlic Butter and Cauliflower Mash Steak with Cauliflower Mash

Bring a large pot of salted water to a boil over high heat.

Cut the cauliflower into florets, discarding the core. Add florets to the boiling water and cook for 10 minutes until very tender.

While the cauliflower cooks, pat the steaks dry and season generously with salt and pepper on both sides.

Heat olive oil in a large cast-iron skillet over high heat until shimmering, about 2 minutes.

Sear the steaks for 4 minutes per side for medium-rare (internal temperature 55°C), then add 30g butter and smashed garlic cloves to the pan. Tilt the pan and spoon the melting butter over the steaks for 1 minute. Transfer steaks to a cutting board and let rest for 5 minutes.

Meanwhile, steam the green beans in a microwave-safe bowl with 2 tablespoons water for 3 minutes until bright green and tender-crisp.

Drain the cauliflower and transfer to a blender or food processor. Add the remaining 30g butter, a pinch of salt, and 2 tablespoons of the reserved cooking water. Blend until smooth and creamy, about 30 seconds.

Slice the rested steaks against the grain. Serve with a generous dollop of cauliflower mash and a portion of green beans. Drizzle any pan juices over the steak.