Preheat your sous vide water bath to 129°F for medium-rare (or 135°F for medium).

Season the ribeye steaks generously on all sides with salt and cracked black pepper.

Place each steak in a vacuum seal bag with 2 sprigs of thyme, a smashed garlic clove, and 15g of butter. Seal the bags.

Cook in the water bath for 1.5 hours (up to 4 hours is fine for this thickness).

Once done, remove steaks from the bags and pat completely dry with paper towel. This is crucial for a good sear.

While the steaks are cooking, combine the parsley, basil, capers, anchovies, and garlic in a food processor or use a mortar and pestle.

Pulse until roughly chopped, then add the Dijon mustard, red wine vinegar, and olive oil.

Blitz or pound to a loose, textured sauce — don't make it too smooth, you want some body. Season with salt to taste.

Set aside at room temperature. The flavour improves as it sits.

Preheat the air fryer to 392°F.

Toss the broccolini with olive oil, sliced garlic, chilli flakes, salt and pepper until well coated.

Arrange in a single layer in the air fryer basket — cook in batches if needed.

Air fry for 7–9 minutes, shaking halfway, until the florets are crispy and the stems are tender with some char on the edges.

Squeeze over lemon juice immediately after removing from the air fryer.

Heat a cast iron skillet or heavy-based pan over the highest heat possible until smoking hot. Add a thin layer of neutral oil.

Sear the dried steaks for 60–90 seconds per side until a deep, caramelised crust forms. Sear the edges and fat cap as well.

Rest the steaks for 3–4 minutes on a wire rack — don't tent them, you'll soften the crust.

Slice the ribeye against the grain or serve whole. Plate alongside the air fryer broccolini and spoon the salsa verde generously over the steak and greens.