Place chopped cauliflower, water, butter and salt in a saucepan and cover. Steam until cauliflower is tender and there is little water left in the pan.
Add cauliflower to a blender and blend until smooth. Add lemon juice. Taste and adjust seasonings if necessary.
Heat a sauté pan over medium-high heat. Add olive oil to pan and allow to heat about 1 minute. Add the chopped rapini along with kosher salt and black pepper.
Continue to sauté and add the low sodium chicken broth. Finish with fresh garlic and butter if using.
If you choose to sous vide, add the trimmed rapini, olive oil and salt to the bag. Seal bag according to the manufacturers directions.
Heat water to 194˚ for 15 minutes. When cooked, remove rapini from the bag and season with black pepper and add garlic.
Season the ribeyes liberally with kosher salt and black pepper. Heat a large cast iron pan over medium-high heat. Add oil and allow to heat. Make sure that pan is ripping hot and add the ribeyes. Do not overlap the ribeyes, as this will cause them to steam and you will not get that beautiful sear that these babies deserve. If overcrowding is an issue, you may have to cook in batches.
Sear on both sides for 7 minutes each side for medium. If using a thermometer, the internal temperature should be 145º. Once cooked, add the butter, rosemary and thyme. Allow those flavors to marry and baste the steaks but using a spoon to gather the sauce in the pan. Continue to baste for about 1 minute.
If using sous vide, heat water to 133º. Add the rib eye along with garlic, fresh rosemary and thyme sprigs. Season liberally with salt and pepper and add olive oil. Seal bag according to the manufacturers directions. Add bagged rib eyes to the water and cook for 45 minutes for medium.
Heat a cast iron pan over medium-high heat and allow to get very hot. Add a little oil and butter and sear in hot pan for 1 minute on each side!!