Ribeye Steak with Seared Asparagus and Cauliflower Puree

Ribeye Steak with Seared Asparagus and Cauliflower Puree

There’s no need to dress up and go out to enjoy a fancy steak dinner. (And in this pandemic, you shouldn’t be going out at all, anyway.) You can make high-end restaurant-quality meals at home—in your PJ’s, in between Netflix episodes. This recipe for ribeye steak with seared asparagus and cauliflower puree looks straight out of an expensive five-course menu. But it’s actually a home cook-friendly spread that anyone with a pan, a food processor or blender, and a thousand bucks (P2000 for the whole recipe for two people) can do.

This recipe has four components: the cauliflower puree, the sides, the steak, and the sauce. Each one is made separately, so it does take a little bit of time. That said, everything from the sides to the steak to the sauce is made in one pan, so there won’t that many things to wash! But everything is served on one platter, with all the flavors coming together to form a filling, well-rounded main course.

Cauliflower Puree

Think of cauliflower puree as a less heavy alternative for mashed potatoes. It’s creamy, satiny, and vegetal; and while it’s flavorful, it’s still subtle enough to let the main part of the dish—in this case, the steak—take the spotlight. To make cauliflower puree, combine cauliflower, water, butter, and salt in a pot.

Place it over medium heat until the liquid simmers. Keep moving the cauliflower around so it doesn’t scorch. All you really want to do is soften them as they take on some flavor.

After about 10 minutes, transfer the cauliflower mixture to a food processor or blender. Add the cream, lemon juice, and season with salt.

Puree the mixture until it becomes smooth. You can also blend it just until it’s homogenous with just a little bit of chunks, or you can pass it through a strainer for a velvety texture.

Return the cauliflower puree into the pot and keep it warm.


Cherry tomatoes and asparagus act as sides for this dish. The tomatoes cut through the creaminess of the cauliflower puree, its sweetness and juiciness balancing out the mix of flavors. Meanwhile, the asparagus add some earthiness, plus gives a nice, crunchy texture to the dish.

To prepare the sides, place tomatoes on a hot pan. You don’t need to put oil, but make sure the pan is hot! Blister them—that means, move them around the pan—until they form black skins. Take them out, then set them aside.

In the same pan, add oil then your asparagus. Sear them until they start to brown, then season with salt. Set these aside, as well.

Ribeye Steak

Just like in our mid-priced steak dinner recipe, this fancy steak dinner uses ribeye steak—an affordable, flavorful cut of beef. It doesn’t need much, just some salt for seasoning.

Then, in the same pan where you cooked your sides (no need to wash it prior to cooking your steak; you’re welcome), add oil.

Once the oil is hot, carefully place your steak. Cook it for two to three minutes until it develops a crust and starts to brown.

Then, flip it over to the other side and add butter, garlic, and rosemary for basting. Basting is pouring the juices of the meat and added fat back onto the steak to keep it moist and flavorful. (You’ve probably seen many people do this in steak cooking videos).

Keep spooning the basting liquid until an instant-read or meat thermometer reads 125C when you stick it into the thickest part of the steak. This should take another two to four minutes and will give you medium-rare doneness.

Transfer the steak to a cutting board and let it rest for five minutes before slicing against the grain.

Place the leftover garlic and rosemary in a bowl, reserving the leftover butter in the pan to make the sauce.


This fancy steak dinner comes with a red wine sauce, which is one of the more classic steak sauces.

To make it, saute garlic in butter in the same pan you used to cook the steak.

After that, deglaze the pan with some red wine. This will dilute the meat sediments that are still in the pan, infusing their flavor into the sauce.

Let the liquid simmer so it reduces, then add the beef broth, rosemary, sugar, and peppercorn. Allow the sauce to reduce further, before finishing it with butter to make it glossy.

We recommend assembling this fancy steak dinner on a flat plate or platter. Smear the cauliflower puree on the plate, then place the sliced steak on top. Pour some sauce on top of the meat, then garnish the dish with the cherry tomatoes, seared asparagus, and some arugula on top.

This entire spread comes out to P998.98 per person—so roughly two thousand bucks for two people. Pair it with another bottle of wine, and you’re ready for a classy home-cooked dinner!





Serving Size

2 People

Active Time

1 Hr

Total Time

1 Hr



Special Tools

  • Food processor or blender
  • Instant-read thermometer or meat thermometer (optional)

Cauliflower Puree

  • 1 medium cauliflower, roughly chopped
  • 1/2 cup water
  • 1/4 cup butter
  • 1/4 cup + 3 tbsp heavy cream
  • Lemon juice, as needed (optional)
  • Salt, to taste


  • 6-8 pieces cherry tomatoes
  • 3 pieces asparagus, cut diagonally
  • 1 tbsp oil
  • Salt, to taste


  • 2 pcs ribeye steak (approx. 220g per piece)
  • Kosher salt
  • 4 pcs garlic cloves, crushed, divided
  • 4 tbsp butter, divided
  • 2 sprigs rosemary
  • Oil, for searing


  • 2 tbsp garlic, minced
  • 1 cup red wine
  • 1/2 pc beef bouillon dissolved in 1 1/2 cup water
  • 1 sprig rosemary
  • 1/2 tbsp sugar
  • Peppercorn, to taste
  • 2 tbsp butter


  • Baby arugula, for garnish

Instructions for Ribeye Steak with Seared Asparagus and Cauliflower Puree

Cauliflower Puree

  1. To make cauliflower puree, combine cauliflower, water, butter, and salt in a pot.
  2. Place pot over medium heat until simmering, about 10 minutes, constantly stirring so it won’t scorch. Make sure to check if the cauliflower is tender enough.
  3. Place mixture in a blender or food processor and add cream, lemon juice, and salt.
  4. Blend mixture until smooth. You can pass it through a strainer for a finer consistency.
  5. Return puree to the pot and keep warm.


  1. In a hot pan, blister cherry tomatoes until black spots form on their skin. Set aside.
  2. In the same pan, add oil and sear asparagus. Season with salt and set aside.


  1. Season steak with kosher salt.
  2. Heat pan and add oil.
  3. Once oil is hot, carefully lay the meat and cook until it develops a crust and a deep color, about 2-3 minutes.
  4. Turn the steak onto the other side, and add 2 tbsp butter, 2 crushed garlic cloves, and rosemary.
  5. Baste steak with a spoon. (Basting means pouring the juices and added fat onto the meat to keep it moist and flavorful.)
  6. If you have an instant-read thermometer or meat thermometer, insert it into the thickest part of the meat and cook until it registers 125C (for medium-rare doneness).
  7. Transfer meat on a board to rest for 5 minutes.
  8. Add the remaining garlic, and rosemary to another bowl, and reserve a little bit of butter in the pan.


  1. In the same pan as the steak, saute garlic with the leftover butter from the steak.
  2. Deglaze pan with red wine and simmer to reduce.
  3. Pour beef broth then add rosemary, sugar, and peppercorn.
  4. Once sauce is reduced, turn off the heat and finish the sauce by adding ​butter​. The sauce will turn glossy. Set aside.


  1. To assemble, smear cauliflower puree across the plate.
  2. Add sliced ribeye steak on top of the puree.
  3. Pour some sauce over the meat.
  4. Garnish with cherry tomatoes, asparagus, and arugula.
  5. Serve.