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Grilled Ribeye with Cauliflower Purée

This dish is the ultimate indulgence for any meat lover! Braveheart ribeye steaks are grilled to perfection, with a juicy and flavorful interior encased in a crispy, salty crust. Pairing perfectly with the steaks is a creamy cauliflower puree, which is rich and velvety, with just a hint of garlic and parmesan. Together, these two dishes make for a heavenly combination that's sure to impress at any dinner party.


  • 2 Braveheart boneless ribeye steaks

  • salt and pepper, to taste

  • 1 small head of cauliflower, cut into florets

  • 1 tablespoon butter

  • 1/2 cup chicken broth

  • 1/2 cup milk

  • 1 clove garlic, minced

  • 2 tablespoons chopped fresh parsley

  • 2 tablespoons grated parmesan cheese


  1. Preheat your grill to medium-high heat.

  2. Season the ribeye steaks with salt and pepper on both sides. Place them on the grill and cook for about 4-5 minutes per side for medium-rare, or longer if you prefer your steak cooked more.

  3. While the steaks are grilling, bring a pot of salted water to a boil. Add the cauliflower florets and cook for about 8-10 minutes or until they are tender.

  4. Drain the cauliflower and add it to a blender or food processor along with the butter, chicken broth, milk, and garlic. Blend until smooth and creamy.

  5. Transfer the cauliflower puree to a saucepan and heat over medium heat until it is hot. Stir in the parsley and parmesan cheese.

  6. Once the steaks are done, remove them from the grill and let them rest for a few minutes.

  7. Serve the steaks with the cauliflower puree on the side. Enjoy!

Looking for more delicious recipes? Try Braveheart Grilled Filet with Truffle Mashed Potatoes.

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