Prepare the herb butter: In a small bowl, mash the softened butter with the lemon zest, lemon juice (reserve 1 teaspoon for the broccoli), minced garlic, parsley, thyme, and capers. You should smell the bright lemon and garlic punch immediately. Shape it into a log on a piece of cling film, wrap tightly, and pop it in the fridge to firm up while you cook.

Season and sear the steaks: Pat the ribeye steaks dry with kitchen paper — this is crucial for a good crust. Season generously with salt and pepper on both sides. Heat 1 tablespoon of oil in a heavy-based skillet or grill pan over high heat until it shimmers and you see the faintest wisp of smoke. Lay the steaks in the pan, ensuring they aren’t touching. You’ll hear a fierce sizzle that tells you the crust is forming. Cook for 3–4 minutes without moving them, until the underside is a deep mahogany brown.

Flip and baste: Flip each steak using tongs. The cooked side should look dark and crisp. Add the remaining tablespoon of oil and a tablespoon of the chilled herb butter to the pan. Tilt the pan slightly and use a spoon to baste the melting butter over the steaks for another 3–4 minutes. The aroma of garlic and thyme will fill your kitchen.

Check the temperature: Insert a meat thermometer into the thickest part of a steak. For medium-rare, I pull them at 52°C (the temperature will rise during resting). The surface should feel firm but still have a slight spring when pressed. Transfer the steaks to a cutting board and tent loosely with foil.

Roast the broccoli: While the steaks rest (at least 8–10 minutes), toss the broccoli florets with the reserved teaspoon of lemon juice, a drizzle of oil, and a pinch of salt. Spread them on a baking tray in a single layer. Roast at 200°C (fan) for 12–15 minutes. You’ll know they’re done when the edges are charred and the stalks are tender enough to pierce with a fork.

Slice and portion: After resting, slice each steak against the grain into 1cm-thick strips. The inside should be a warm pinkish-red for medium-rare, with no blood pooling on the board. Divide the sliced steak and roasted broccoli evenly among four meal-prep containers.

Top with remaining herb butter: Unwrap the chilled herb butter log and slice it into 8 thin rounds. Place two rounds on top of the steak in each container. The residual heat will slowly melt the butter as the container cools, coating the meat in a glossy, herby finish.