Ingredients
2 tbsp. Worcestershire sauce
2 tbsp. dry sherry or 1 tbsp. sherry vinegar
¼ cup EVOO
4 cloves garlic, thinly sliced
3 tbsp. finely chopped fresh rosemary
1 large head cauliflower—trimmed, cored, and cut into florets
Salt and coarsely ground black pepper
¾ cup shredded Parmigiano-Reggiano
2 boneless ribeye steaks (about 12 to 14 oz. each), at room temperature
4 tbsp. butter
2 shallots, finely chopped
½ cup whiskey (sweet bourbon whiskey or smoky Irish whiskey)
½ cup beef bone broth
½ cup heavy cream
1 tbsp. Dijon mustard
Finely chopped fresh flat-leaf parsley, for serving
Preparation
Step 1
Arrange the rack in the middle of the oven; preheat to 500°. Line a large rimmed baking sheet with foil and place it in the oven.
Step 2
In a large bowl, whisk the Worcestershire, sherry, EVOO, garlic, and rosemary. Toss with the cauliflower; season with salt and pepper. Transfer the cauliflower to the baking sheet, spreading in a single layer. Roast until browned at the edges, 15 to 18 minutes. Flip the cauliflower over, top with the cheese, and bake until the cheese is bubbly, about 5 minutes more.
Step 3
Heat a large cast-iron skillet over medium-high. Season the steaks with salt and pepper. Lightly coat the pan with the cooking oil. Cook the steaks, turning occasionally, about 10 minutes for medium-rare. Using tongs, pick up the steaks and place them on their sides to brown the edges of the meat. Let the steaks rest while you make the sauce.
Step 4
Reduce the heat to medium, then add the butter to the skillet. When the butter melts, add the shallots. Cook until softened, about 2 minutes. Off heat, stir in the whiskey. Return the pan to the heat and let cook until the whiskey is mostly evaporated, about 5 minutes. Stir in the broth. Let the broth reduce for a minute. Stir in the cream; cook a minute or 2 more. Off heat, stir in the Dijon.
Step 5
Transfer the steaks to warm plates; top with some sauce. Sprinkle with the parsley. Serve with the cauliflower and more sauce.
