Orange-Glazed Steak with Roasted Cauliflower and Sautéd Green Beans

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By Accipiter


O SHI HE'S BACK! That's right, I'm back with another cooking thread for you fine folks. And holy shit that's a long thread title.

Today you're going to watch me cook a ribeye steak with a nice orange glaze sauce. For sides, I've prepared roasted cauliflower and sautéd green beans with sliced almonds. Enjoy!

System Requirements[edit]

We've got a lot to keep track of here, folks. This is a rather busy meal.


  • Steak (New York Strip is optimal, I used a ribeye.)
  • Soy Sauce
  • Orange Marmalade
  • Ground Ginger
  • A1 Steak Sauce (Normally this would be blasphemy, but it works here.)
  • Cauliflower Florets
  • Fresh Cut Green Beans
  • Sliced Almonds
  • Parmesan Cheese (If you use the shit in the green plastic cans, please die right now.)
  • Garlic
  • Butter
  • Olive Oil
  • Lemon Juice
  • Chives
  • Sea Salt
  • Freshly Ground Black Pepper


All right, let's get down to it. The secret to getting everything done for this meal is timing. If you're like me and you manage to time everything perfectly, everything should finish cooking at the exact same time. First, you'll want to start on your cauliflower. Arrange it in a roasting dish.


Drizzle olive oil over the florets, then season them with fresh chopped garlic, a touch of lemon juice, salt, and fresh ground black pepper.


Toss the dish into an oven that has been heated to 500 degrees. You're going to let them roast for about 15 minutes. As soon as you put the cauliflower in the oven, start preparing your orange glaze. In a bowl, combine half a cup of A1, 1 tablespoon of soy sauce, half a tablespoon of ground ginger, and three tablespoons of orange marmalade.




Note: Keep in mind that this glaze will cover two to three good sized steaks. You may want to invite a special someone over so you can whip out your awesome... cooking skills.

Once that's done, start preparing your steak in the method you prefer. Personally, I use the cast-iron pan method I've documented in the past, but feel free to grill yours.


If you're making your steak like I make mine, put your glaze sauce aside; we'll be using it a bit later. If you're grilling, brush the sauce on the steak. Here, I toss the steak in a hot cast-iron pan and sear it for 45 seconds on each side.



When that's about ready, I throw it into the oven along with the cauliflower, which should have been in for about 7 to 8 minutes now. With the steak and the cauliflower in the oven, I get my pan out and put a tablespoon of butter in with a sprinkling of salt.


Once the butter melts, I add my fresh cut green beans.


Of course, while the beans are being sautéd, I do have to remember to flip my steak. Once it's flipped, I spoon some of the glaze over top and put it back in the oven.


When the green beans turn a brighter shade of green...


...sprinkle on a nice amount of sliced almonds and continue to sauté the mixture.


By the time your beans are done, that probably means your cauliflower is done. Take it out of the oven, and sprinkle parmesan cheese and chives across the top.


Your steak will be done now as well. See? Perfect timing.


Drop your slab of beef on to a plate, spoon a bit more of the glaze over top, then dish out your sides alongside your steak. Pour yourself a nice cold glass of milk, and you've got dinner.