Seared Steaks & Everything Bagel Seasoning Biscuits with Roasted Cauliflower

Seared Steaks & Everything Bagel Seasoning Biscuits

with Roasted Cauliflower

35 MIN
+$3.45/serving 4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
  • with NY Strip Steaks
    includes two 10-oz No Added Hormones, Antibiotic-Free, Pasture-Raised NY Strip Steaks
  • with Bistro Steaks
    includes four 5.5-oz No Added Hormones, Pasture-Raised Bistro Steaks View recipe
  • with NY Strip Steaks

    From the Test Kitchen

    This wholesome dish pairs rich steaks and a savory maple sauce with warm, homemade biscuits—baked with the same seasonings beloved on the classic everything bagel like sesame seeds, poppy seeds, and dried garlic and onion, then topped with a homemade chive butter. It’s all complete with a simple side of tender cauliflower finished with fresh lemon juice and parmesan cheese.
    CLICK FOR RECIPE CARD

    Get Cooking
    • Nutrition
      PER SERVING
    • Calories
      680 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    fresh
    ingredients
    Seared Steaks & Everything Bagel Seasoning Biscuits with Roasted Cauliflower
    Title
    • 2 10-Oz No Added Hormones Ny Strip Steaks
    • 1 head Romanesco Cauliflower
    • 2 oz Salted Butter
    • 1 bunch Chives
    • 1 cup Biscuit Mix
    • 1 Lemon
    • ¼ cup Grated Parmesan Cheese
    • 1 Tbsp Everything Bagel Seasoning (Poppy Seeds, White Sesame Seeds, Black Sesame Seeds, Dried Minced Garlic, Dried Minced Onion & Coarse Salt)
    • ½ cup Sour Cream
    • 1½ Tbsps Maple Syrup
    • 2 Tbsps Sherry Vinegar
    • 2½ Tbsps Chicken Demi-Glace
    time-saving
    tips & techniques
    Prepare the ingredients & make the sauce
    1 Prepare the ingredients & make the sauce

    Remove the butter from the refrigerator to bring to room temperature. 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. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. Thinly slice the chives. In a bowl combine the vinegar, maple syrup, and demi-glace.

    Make the biscuit dough
    2 Make the biscuit dough

    In a 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).

    Bake the biscuits & cauliflower
    3 Bake the biscuits & cauliflower

    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.

    Cook the steaks
    4 Cook the steaks

    Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large pan, 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.

    Make the pan sauce
    5 Make the pan sauce

    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 butter until melted and combined. Taste, then season with salt and pepper if desired.

    Finish & serve your dish
    6 Finish & serve your dish

    In a bowl, combine the remaining butter and sliced chives; 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 dressed cauliflower. Top the steaks with the pan sauce. Top the biscuits with the chive butter. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients & make the sauce
    1 Prepare the ingredients & make the sauce

    Remove the butter from the refrigerator to bring to room temperature. 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. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. Thinly slice the chives. In a bowl combine the vinegar, maple syrup, and demi-glace.

    2 Make the biscuit dough

    In a 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).

    Make the biscuit dough
    Bake the biscuits & cauliflower
    3 Bake the biscuits & cauliflower

    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.

    4 Cook the steaks

    Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large pan, 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.

    Cook the steaks
    Make the pan sauce
    5 Make the pan sauce

    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 butter until melted and combined. Taste, then season with salt and pepper if desired.

    6 Finish & serve your dish

    In a bowl, combine the remaining butter and sliced chives; 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 dressed cauliflower. Top the steaks with the pan sauce. Top the biscuits with the chive butter. Enjoy!

    Finish & serve your dish
    Browse Steps
    1 of 6