avocado oil if dairy-free)

for serving

3 tablespoons Béarnaise Sauce (here), or 2
tablespoons beef bone broth, homemade (here) or
store-bought, for a dairy-free, egg-free pan sauce
Fresh thyme leaves (optional)

1. To make the fries, preheat the oven to 425°F.
   Grease a rimmed baking sheet.


2. Cut the cauliflower stem into French fry shapes
   and place them on the greased baking sheet. Coat the
   fries with the melted butter and sprinkle with ½
   teaspoon of salt and ¼ teaspoon of pepper. Bake for 25
   minutes or until golden brown.


3. Season the steak on both sides with 1 teaspoon of
   salt and ½ teaspoon of pepper. Place a cast-iron skillet
   over medium-high heat; when hot, melt the butter in the
   pan. Add the steak and sear on each side for 1 minute.
   Reduce the heat to medium and cook for another 6
   minutes or until the steak is cooked medium-rare (see
   chart below). Remove the steak from the pan and allow
   it to rest before cutting.


4. If you’re skipping the béarnaise sauce, use the
   beef broth to make a quick pan sauce: Pour the broth
   into the pan and whisk to scrape the bottom of the
   skillet and combine the drippings and broth.