Cast-Iron Steak Dinner With Buttery Cauliflower Mash

If you eat meat, is there anything more luxurious than a steak dinner? We think not. And we think this one from Dr. Drew Ramsey’s new book Eat Complete is pretty much perfection.


Drew Ramsey is an assistant clinical professor of psychiatry at Columbia University and is using the latest brain science and nutritional research to lead the charge in recognizing the power of diet in improving mental health. His new book explores the role the human brain plays in every part of our lives, including mood, health, focus, memory and appetite, and reveals what foods we need to eat to keep our brains —and by extension our bodies — properly fueled. Plus, he offers 100 yummy and easy gluten-free recipes to do just that.


And, yeah, a steak dinner (with cauliflower mash!) is part of that program. Music to my steak-lovin’ ears! (And, if you’re a vegetarian, try his recipe for cauliflower mash. You’re welcome.)


Cast-Iron Steak Dinner With Buttery Cauliflower Mash

Serves: 4

Calories: 401

Fat: 16

This recipe is a foolproof way to hear “Now that’s a perfect steak!” Preheating the skillet is key, and cast iron is recommended — it gets hotter compared with other skillets, resulting in a nice sear. Ditch the traditional potatoes for this cauliflower mash for 75 percent fewer carbs and more vitamin C.
  • 1 head cauliflower, cut into florets
  • 4 garlic cloves, peeled and chopped
  • 1⁄3 cup grass-fed whole milk
  • 2 tablespoons unsalted grass-fed butter
  • ½ teaspoon garlic salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon ground turmeric
  • Four 8-ounce grass-fed steaks, such as shell steak, strip, rib eye, or flatiron
  • ¼ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  1. Fit a large stockpot with a steamer basket, put in 2 inches of water, and bring a to boil. Add the cauliflower florets, cover, and steam for 6 to 8 minutes until very tender when pierced with a fork.
  2. Set aside to cool for 4 to 5 minutes.
  3. Put the garlic, milk, butter, garlic salt, pepper and turmeric in a food processor along with the cooked cauliflower and process until smooth (you may need to do this in batches). Add a few tablespoons of warm water if the mixture doesn’t blend smoothly, to adjust the consistency.
  4. Transfer the mixture back to the stockpot to keep warm while you prepare the steak.
  5. Preheat the skillet over high heat for about 1 minute until very hot. Sprinkle the steak with the salt and black pepper. Put the oil in the skillet, then add the steak and cook for 6 to 8 minutes, turning once or twice, until a sear forms and the meat is medium rare. For a medium steak cook for 2 to 3 minutes more.
  6. Transfer the steak to a cutting board and tent lightly with aluminum foil. Let rest 5 minutes. Serve with the cauliflower mash.
Vitamin B12 = 129% ✤ Vitamin C = 104% ✤ Protein = 100% ✤ Zinc = 99% ✤ Choline = 68%


How do you like your steak dinner? We’ve been cooking our steaks on the grill this summer, but I’m going to have to bust out the cast iron skillet, obviously. —Jenn


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