- Two-cm thick bone-in rib eye
- 1 cauliflower
- 1 tablespoon of favorite spices (curry)
- 200g soft butter
- 2 tablespoons old style mustard
- 1 sprig fresh rosemary
- 1 sprig of fresh thyme
- 1 sprig of fresh parsley
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.