Seared Steaks & Everything Bagel Seasoned Biscuits

Remove the butter from the refrigerator to soften. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Thinly slice the chives. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. In a bowl combine the vinegar, maple syrup, and demi-glace.

In a separate bowl, combine the biscuit mix, sour cream, half the everything bagel seasoning, and 3 tablespoons of water. Gently stir until just combined (be careful not to overmix).

Evenly coat a sheet pan with a drizzle of olive oil. Place the cauliflower florets on one side of the sheet pan. Season with salt and pepper; toss to coat. Arrange in an even layer. Scoop 4 equal-sized dollops of the biscuit dough onto the other side of the sheet pan. Top with the remaining everything bagel seasoning. Bake 14 to 16 minutes, or until the biscuits are set and cooked through and the cauliflower is tender when pierced with a fork. Remove from the oven and let stand at least 2 minutes.

Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 2 to 3 minutes, or until browned. Flip and cook 1 to 2 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 5 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

While the steaks rest, to the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium- high, stirring constantly and scraping up any fond, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat. Whisk in half the softened butter until melted and combined. Taste, then season with salt and pepper if desired.

In a bowl, combine the sliced chives and remaining softened butter; season with salt and pepper. Using a fork, mash until thoroughly combined. Evenly top the roasted cauliflower with the lemon juice and cheese; toss to combine. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the baked biscuits and finished cauliflower. Top the steaks with the finished sauce. Top the biscuits with the chive butter. Enjoy!