Season the rib eyes with salt and pepper and set aside.

In the meantime, cut the cauliflower into small florets and place them flat side down on a baking sheet previously sprayed with olive oil. Add the spices and bake at high temperature until golden brown (20 minutes).

Butter: mix the ingredients and place them on a roll of greaseproof paper and chill it in the refrigerator to harden (30 minutes).

In a hot frying pan place a drizzle of olive oil and the rib eye, do not touch until you notice juices appearing on the meat; then proceed to turn it over and add a little of the flavored butter, let it melt, cook for a couple of minutes and turn off the heat.

Serve with roasted cauliflower, cooking sauce and some fresh leaves.