• Heat a large cast-iron or heavy skillet over high heat until smoking hot.Pat steaks dry, rub both sides with avocado oil, and season generously with salt and pepper.
• Sear 2–4 minutes per side to get a deep golden crust.
• Lower heat to medium and cook until desired doneness (about 4 more minutes for medium-rare, depending on thickness).
• Transfer steaks to a plate, tent loosely with foil, and rest. (You can keep them warm in a 200°F oven if needed.)
• In the same skillet (or a second large pan), add a drizzle of olive oil or butter over medium heat.
• Add broccoli florets, season with salt & pepper, and sauté 5–7 minutes until bright green and crisp-tender. Add a splash of water and cover for 1–2 minutes if you like them softer.

Make the bearnaise sauce while the broccoli is cooking.

•  In a small saucepan, combine chopped shallot/onion, 2 tbsp tarragon, apple cider vinegar, and 2 tbsp water. Bring to a boil, then simmer until reduced to about 2 tablespoons of liquid (3–5 minutes). Strain and let cool slightly (keep the reduction — discard solids or save for topping).
•  In a heatproof bowl, whisk egg yolks, lemon juice, and Dijon mustard.
• Set the bowl over a saucepan of gently simmering water (double-boiler style — water shouldn’t touch the bowl).
• Whisk constantly while slowly drizzling in the olive oil (or melted butter/ghee) until thick, creamy, and emulsified (like a thin mayonnaise).
•  Remove from heat, whisk in the cooled vinegar reduction and remaining 2 tbsp fresh tarragon.
• Season with salt and pepper. If too thick, add a teaspoon of warm water.
• Slice steaks against the grain.Plate broccoli on the side (or underneath), lay steak slices over top, and generously spoon or drizzle warm Béarnaise over everything.Extra sauce = encouraged.