Air Fryer Steak

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  Beef Ribeye, Boneless(907g)
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  Olive oil(10g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  2 teaspoons kosher salt*
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  1 ¼ teaspoons freshly cracked or ground black pepper*
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  Unsalted Butter(30g)
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  Chives, Fresh(15g)
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  Garlic
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  ¼ teaspoon kosher salt
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  ¼ teaspoon ground black pepper
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  Lemon Juice, Fresh(1g)
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  Chopped Fresh Herbs: (Thyme, Tarragon, Parsley, Rosemary... Whatever You Love Or Have On Hand (A Pinch Of Thyme Is My Favorite))

Instructions

1. 1Remove the steaks from the refrigerator 30 minutes before cooking to bring them to room temperature — this ensures even cooking throughout.
2. 2Pat the steaks dry with paper towels, then brush both sides generously with olive oil and season with salt and pepper.
3. 3Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat for 2–3 minutes until it begins to smoke lightly.
4. 4Place the steaks in the hot pan and cook 3–4 minutes per side for medium-rare (internal temperature 130°F on an instant-read thermometer), flipping once halfway through — the surface should be deeply browned and crusty.
5. 5While the steaks cook, mash together the butter, minced fresh garlic, fresh lemon juice, and chopped chives in a small bowl until combined; set aside.
6. 6Transfer the cooked steaks to a plate, loosely tent with foil, and let rest for 10 minutes to retain juices.
7. 7Top each steak with a spoonful of the herb butter while still warm, allowing it to melt over the surface, and serve immediately.