My teen just put one in front of me:

On a non-stick griddle, or large skillet with low sides ... rib eye steak in the middle (pat dry, season with sea salt and pepper before putting in skillet). Top with sprigs of rosemary.

Drizzle olive oil around the edges of the pan. Add slices of cauliflower (slices about 3/16" to 1/4" thick, going for surface area) and more sea salt. Halve a handful of roma tomatoes (or large cherry tomatoes) and squeeze them over the cauliflower and/or toss them in for umami. DO NOT STIR or you will break the contact of the cauliflower with the pan. Sprinkle in a few more sprigs of rosemary. Don't crowd the pan or the veggies will steam (not desired).

Use tongs to flip over individual slices of cauliflower as they become nicely browned, just before they start to burn. You may need to do the cauliflower in batches to keep from crowding the pan.

Flip and cook steak to desired temp. Springs of rosemary will end up under the steak. That is cool.

Can throw in a little more rosemary into the left over fat and brown, then add to the plate if you feel like it.

Serve. Teenager just informed me steak is not necessary but is delish.