Remove your steak from the fridge about 30 minutes before cooking to bring it to room temperature. (This will ensure even cooking.)

Make compound butter according to the instructions here. Refrigerate until ready to serve.

Preheat the air fryer to 400 degrees F (204 degrees C).

Pat the steaks dry with paper towels. Season the steaks liberally with sea salt and black pepper on both sides.

Arrange the steaks in the air fryer in a single layer, so the pieces are not touching or only minimally touching (cook in batches if needed; don’t crowd the basket). Air fry until the steaks reach your desired doneness (use a probe thermometer for best results). For 1.5-inch thick steaks, that’s about 10-12 minutes for rare, 11-13 minutes for medium rare, 12-14 minutes for medium, 13-15 minutes for medium well, or 14-16 minutes for well done. Use a meat thermometer to check for the right temperature – 120 degrees F (52 degrees C) for rare, 130 degrees F (54 degrees C) for medium rare, 140 degrees F (60 degrees C) for medium, 150 degrees F (66 degrees C) for medium well, or 160 degrees F (71 degrees C) for well done. The temperature will rise by another 5 degrees F while resting (see next step).

Remove the steaks from the air and transfer to a plate. Top each with 1 tablespoon (14g) of compound butter.

Let the steaks rest for 5 minutes before slicing against the grain.