In a large cast iron skillet, heat 1 tablespoon oil until shimmering. Swirl to coat, then lay steaks flush with pan surface, adding its leaves and any small florets or stray bits to the periphery of the pan and season with salt to taste.

Sauté undisturbed for 5-7 minutes, until they begin to caramelize. Use a spatula to carefully rotate steaks for even browning. Add a glug of water once Romanesco pieces are turned to second side — liquid will bubble vigorously, aiding in softening the flesh.

Add another drizzle of oil and continue cooking, until all the liquid evaporates. Test to see if a sharp knife easily pierces a steak at its thickest point — if so, transfer to a serving platter. If not, lower heat slightly and continue process adding a small amount of water, allowing it to bubble vigorously, followed by a small drizzle of oil, until they are tender and well browned.

Spoon crème fraîche into a small dish and keep refrigerated until ready to use.

Arrange steaks on a platter. Once divided onto individual plates, spoon crème fraîche on top. Rub pink peppercorns between your fingers, sloughing the papery skins. Scatter to top the Romanesco, including any skins stuck to your fingers, and season with flake salt for further textural contrast.