Ingredients
This recipe makes two large steaks, matching the quantities shown in the supplied image.
- 2 large ribeye steaks
- 2 tablespoons butter, softened
- 1 teaspoon sea salt
- 1 teaspoon freshly cracked black pepper
- ¼ teaspoon Aleppo pepper or cayenne pepper
- 2 tablespoons compound butter, for serving
- 1 teaspoon dried rosemary, optional
- 1 teaspoon dried thyme, optional
Ribeye Steaks
For predictable cooking, select two ribeyes with a similar thickness and weight. Steaks approximately 1 to 1½ inches thick work particularly well in an air fryer.
Bone-in and boneless ribeye can both be used, but a bone may affect cooking time and make positioning the steaks inside a small basket more difficult.
Choose beef with visible marbling distributed through the muscle rather than one large section of external fat alone.
Softened Butter
Softened butter helps the salt, pepper, and herbs adhere to the surface. It also enhances browning and adds richness.
The butter should be soft enough to spread but not completely melted. Melted butter may run off the steak before cooking begins.
Sea Salt
The source image specifies Celtic sea salt, but another sea salt or kosher salt can be used.
Salt crystal sizes differ, so a teaspoon of one type may not equal the same weight as another. Adjust the amount if you use particularly fine salt.
Cracked Black Pepper
Freshly cracked black pepper provides a stronger aroma and more noticeable texture than finely ground pepper.
Press it gently into the buttered surface so it remains attached when the steaks are transferred to the basket.
Aleppo or Cayenne Pepper
Aleppo pepper has a mild, slightly fruity heat. Cayenne is usually considerably hotter.
If substituting cayenne for Aleppo pepper, use it cautiously—especially when preparing the steaks for children or people sensitive to spicy food.
Compound Butter
Compound butter is ordinary butter mixed with flavourings such as garlic, herbs, pepper, lemon zest, or shallots.
Place it on the steaks after cooking. The residual heat gently melts the butter across the browned surface.
How to Make Simple Compound Butter
To prepare the two tablespoons needed for this recipe, combine:
- 2 tablespoons softened unsalted butter
- ½ small garlic clove, finely grated
- ½ teaspoon chopped parsley
- ¼ teaspoon chopped rosemary or thyme
- A small pinch of salt
- A small amount of black pepper
Mix everything together and place it on a sheet of parchment paper. Form it into a small log and refrigerate until firm.
Compound butter can be prepared several days ahead and refrigerated in a covered container.
Equipment You’ll Need
- Air fryer
- Small mixing bowl
- Paper towels
- Kitchen tongs
- Instant-read meat thermometer
- Clean plate
- Aluminium foil, used loosely for resting
- Sharp steak knife
Verify the basket capacity before cooking. The steaks should fit in one layer with space for air to circulate.