Balsamic Rosemary Ribeye with Parmesan Cauliflower Purée

Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes | Servings: 4

Why I Love This Recipe

This dinner feels elevated and cozy without any fuss. The ribeye stays juicy, the balsamic-rosemary glaze adds warm depth, and the cauliflower purée gets the richness it needs from garlic, rosemary, and butter. It’s the kind of meal that works for a Sunday night as you reset for the week or a special Friday dinner with the family. The kids eat up the steak with whatever side you make for them—or you can serve this for mom and dad and pop a frozen pizza in the oven for the kids. It’s naturally gluten-free and very low in lactose, with only a little butter and Parmesan in the purée. Hope you enjoy!

Ingredients

Ribeye

• 1–1.5 lbs ribeye steak

• Salt + black pepper

• 1–2 tablespoons olive oil

• 3 cloves garlic, minced

• 1½ tablespoons fresh rosemary, chopped

• 3 tablespoons balsamic vinegar

• 1½ teaspoons Dijon (optional)

• 1½ tablespoons butter

Parmesan Cauliflower Purée

• 1 large head cauliflower, cut into florets

• 3 tablespoons butter

• ¼–½ cup grated Parmesan

• 1–2 tablespoons milk (can use oat milk)

• 1 clove garlic (steamed or sautéed)

• ½–1 teaspoon finely chopped rosemary

• Salt + pepper

Optional Sides

• Roasted Asparagus

• Simple arugula salad

Instructions

• Make the cauliflower purée: Boil the cauliflower until very soft, about 10 minutes. Drain well and transfer to a blender with butter, Parmesan, garlic, rosemary, a splash of milk, and salt + pepper. Blend until silky and adjust texture as needed.

• Season the ribeye: Pat the steak dry and season generously with salt and pepper.

• Sear the steak: Heat 1–2 tablespoons olive oil in a large skillet over medium-high. Sear the ribeye for 3–4 minutes per side until deeply browned. Lower heat as needed and cook to your preferred doneness.

• Rest the steak: Transfer the ribeye to a cutting board and let it rest for 5 minutes while you make the glaze.

• Make the glaze: In the same skillet, lower heat to medium. Add garlic and rosemary and cook 20–30 seconds. Pour in the balsamic and Dijon (if using). Let it bubble and reduce until slightly thickened. Add 1½ tablespoons butter and swirl until glossy.

• Slice and serve: Slice the ribeye against the grain (or leave it whole—your choice). Spoon the cauliflower purée onto the plates, top with the ribeye, drizzle the warm glaze over everything, and finish with a fresh rosemary sprig for a clean, elegant presentation.

Notes

• Kid-Friendly:

  • Cut the ribeye into small cubes for little ones.

  • Serve with baked sweet potato instead of cauliflower purée — it pairs perfectly.

• If the glaze gets too thick, add a splash of broth to loosen it.

• Cauliflower purée reheats well; add a little butter as needed.