Pan Seared T-bone Steak with Truffle Cauliflower Mash

29 Oct, 2020
Pan Seared T-bone Steak with Truffle Cauliflower Mash

Date Night Dinner

Where to start? The smooth truffle cauliflower mash or big piece of t-bone steak that makes me feel like a caveman (in a good way). And of course, can’t forget about the mushroom sauce reduction on top. It is all so, so good together. I call this my easy date night dinner. It doesn’t take that much time to put together and the flavors are BIG.


Truffle Oil vs. Truffle Pesto

Truffle oil should really be used sparingly because it overpowers everything around it. That’s why 1 tsp is more than enough to get you that truffle flavor. You can also add a little bit of truffle pesto to get those specs in the cauliflower mash. But at this point the oil is providing all the flavor you will ever need. Okay purists will say that truffle oil is fake and dishonest. But I say it’s what I can afford right now and tastes perfectly fine. So, don’t come for me, a little goes a long way.


Always but Always remove the steak from the fridge atleast 1 hour before cooking!

T-bone Steak

I used to be intimidated by this huge chunk of meat. Not anymore, I tell you. The only thing you can do is to make it a few times till you get it right. But now you don’t even need to do that, because I’ve done the research for you. I based my cooking method and time on a 3 cm thick steak. And to get a medium rare result. For my Americans that is just over 1 inch in thickness.

To get that nice sear on the outside I used my iron cast pan, and then finish it off in the oven with butter, garlic and rosemary. Besides taking the meat out of the fridge to get it to room temperature before cooking. Another important factor is to allow it to rest after cooking so all the juices don’t spill out when you cut into it. It will ensure your meat remains juicy and you can enjoy it to the fullest.

Pan Seared T-bone Steak with Truffle Cauliflower Mash

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 2
Author: Kyara


  • Immersion Blender
  • Iron cast pan


T-bone steak

  • 450-500 gram t-bone steak
  • 1 clove garlic with peel on
  • 1 sprig rosemary
  • 1 tbsp butter
  • Salt and pepper

Truffle Cauliflower Mash

  • 400 gram cauliflower cut into same size florets
  • 1 tsp salt
  • 1 tbsp butter or ghee
  • ¼-½ cup coconut cream
  • 1 tsp truffle oil
  • 1 tbsp truffle pesto optional
  • Fresh pepper to taste

Mushroom Sauce Reduction

  • 200 gram cremini mushrooms cleaned and sliced
  • 1 tbsp butter
  • 100 ml red wine
  • 100 ml stock
  • 2 shallot halved and thinly sliced


Truffle Cauliflower Mash

  • Preheat oven to 200C for steak later.
  • You can either steam or boil the cauliflower to get them soft. With either technique this will be about 15 minutes to get them soft.
  • Remove the water and transfer to a pot. Add remaining ingredients and use an immersion blender to mix everything together and get a nice mash consistency. As this differs per person you decide how much coconut cream you want to add.
  • Set aside while you finish the other elements.

T-bone Steak

  • Remove steak 30 minutes to 1 hour before cooking to get it to room temperature.
  • Pat the steak dry and season with salt and pepper on both sides.
  • Start heating up your iron cast pan. You want it really hot before adding the steak to it.
  • Add the steak and cook 2 minutes on both sides. Before adding to oven add butter, garlic, and rosemary sprig. Set timer for 4 minutes.
  • Remove from oven and remove steak from pan to rest for 10 minutes. Continue to make the sauce while meat is resting.
  • Use a sharp knife to cut the meat from the bone by simply following the line. Slice and get ready to serve.

Mushroom Sauce Reduction

  • Continue using the iron cast for the sauce. Set on stove, press the garlic with the back of a spoon to remove peel. But keep the garlic and rosemary in the pan
  • Turn heat on to medium and add the red wine. Use a wooden spoon to scrape the fats from the bottom of the pan and incorporate with the liquid.
  • Allow the alcohol to evaporate for about 2 minutes before adding the shallots. Stir for about 1 minute. Add the butter and mushrooms to the pan.
  • Cook for another 3 minutes then add the stock. Lower heat and allow to reduce for a few minutes.
  • Taste to see if it needs more salt and pepper. Remove garlic and rosemary sprig from pan.
  • Once done plate with cauliflower mash, sliced steak and mushroom sauce reduction on top. Enjoy!