Air Fryer Steak

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  2 lbs Beef Ribeye, Boneless
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  2 tsp Olive oil

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

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  2 tsp 2 teaspoons kosher salt*
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  1.3 tsp 1 ¼ teaspoons freshly cracked or ground black pepper*
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  2 tbsp Unsalted Butter
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  1 tbsp Chives, Fresh
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  1 Garlic(4g)
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  0.3 tsp ¼ teaspoon kosher salt
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  0.3 tsp ¼ teaspoon ground black pepper
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  0.3 tsp Lemon Juice, Fresh
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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 the kosher salt and black 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, flipping once — the surface should be deeply browned and crusty, and the internal temperature should reach 130°F on an instant-read thermometer.
5. 5While the steaks cook, mash together the butter, minced fresh garlic, fresh lemon juice, chopped chives, and pinch of fresh herbs in a small bowl until combined.
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.