Seared Steaks & Everything Bagel Seasoning Biscuits with Roasted Cauliflower

Seared Steaks & Everything Bagel Seasoning Biscuits

with Roasted Cauliflower

35 MIN
$12.94/serving 4 Servings
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  • 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.

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    • Nutrition
    • Calories
      680 Cals (est.)
    Seared Steaks & Everything Bagel Seasoning Biscuits with Roasted Cauliflower
    • 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

    Tips from Home Chefs

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    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
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