Summer time is the perfect time to try this wonderfully light & healthy Sultry Seared Steak:) I got this idea from reading this article from the New York Magazine about a Cauliflower Steak that costs $34.00. I love telling people about this because I can use the “meaty” terms to describe this, like center cut:) It is almost like you are using an animal part when you “fabricate” the cauliflower:) Anyway, this recipe is delicious and super healthy. A few notes on this… Be sure to use an oven safe skillet for this, as it helps maintain the lovely flavor of the steak & gives the steak more of a sizzled flavor. Also, make sure not to skip the butter, as that helps the steak get its steakhouse flavor. Another thing, make sure to use a quality sea salt & pepper, as these seasonings are going to shine in the final product:) Lastly, make sure your cauliflower is at room temperature. This will help make a better sear:)
Sultry Seared Steak
this recipe serves 2 for a sultry summer night’s dinner that will make you sizzle
- Cauliflower head ( you can get 2 center cut steaks out of one head of cauliflower)
- Extra Virgin Olive Oil
- Unsalted Butter
- French Gray Sea Salt
- Freshly Ground Mixed Peppercorns
- Preheat your oven to 425 F. Then start off by placing a damp cloth under your cutting board. This prevents the cutting board from slipping around while you are cutting the steak.
- Then with a sharp knife cut both sides off the cauliflower, leaving about 3 inches of the cauliflower head.
3. Then cut the center cut piece of the cauliflower in half.
4.Then cut out the bottom part of the center core. I like to cut it out in the shape of a “v” so that the steaks fit nicely in the skillet together.
5.Start heating your oven proof skillet on the stove top on med- high. Rub a little Extra Virgin Olive Oil on both sides of the steaks.
5. Then sprinkle a little French Gray Sea Salt & Freshly Ground Muli colored pepper on the steaks.
6. Once your skillet is heated, add a little extra virgin olive oil, enough to coat the bottom of the skillet lightly. Wait a few seconds for the olive oil to heat, then add about a tablespoon of room temperature unsalted butter to the skillet. Once the butter is completely melted, wait about 30 seconds then add your oiled & seasoned steaks.
8. Then after about 2 minutes, turn your steaks over. They should look like the photo above and be nicely seared. Then let the other side sear of the steaks for about 2 minutes. Then once both sides are seared nicely, pop the whole skillet into the oven for about 8-10 minutes until the steaks are tender (this is one steak you will not want rare..LOL) Once they are tender ( you can check this by sticking knife into the steak to see how tender it is) CAREFULLY- take the skillet out of the oven – IT WILL BE SUPER HOT! Let your steaks sit for about 5 minutes then plate.
I like to make a puree out of the remaining cauliflower pieces- to do that I just cut my cauliflower into uniform pieces, then place in salted water bring to a simmer until they are tender. Then I drain the tender cauliflower, place it in a small sauce pan with some warm milk, for one head, I use about 1/3 cup 2 % milk. Then bring the milk and cauliflower to a simmer, while it is simmering I use a hand masher and mash the cauliflower pieces until they are puree. Then I turn the heat to very low, add about one tablespoon Cream Cheese, 4 Tablespoons thick Greek style yogurt, a teaspoon of unsalted butter, a pinch of sea salt & a little freshly ground pepper. In essence you are making mashed potatoes only with cauliflower:) The yogurt takes the place of the sour cream and counters the sweetness of the cauliflower.
Serve with a green vegetable… and enjoy:)