Step 1

Make the herb butter: Place 4 tablespoons unsalted butter in a small bowl and let it sit out at room temperature to soften. Meanwhile, mince 1 small clove garlic. Finely chop until you have 1 tablespoon fresh parsley leaves and 1 tablespoon fresh chives.

Step 2

Add the garlic, parsley, chives, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper to the softened butter and smash and mix together with a rubber spatula until well combined. Scrape the butter onto a sheet of plastic wrap. Roll into a 2-inch log, using the edge of a bench scraper or metal spatula to form a tight cylinder. Twist the ends of the plastic wrap to tighten the log, tie each end into a knot, and refrigerate until firm, at least 1 hour.

Step 3

Make the steak: Set an air fryer to 400°F and let heat for 10 minutes. Meanwhile, prep the steaks.

Step 4

Season 2 ribeye steaks all over with 1 teaspoon kosher salt and 1 teaspoon black pepper. Coat the air fryer basket with cooking spray. Use tongs to transfer the steaks into the air fryer basket in a single layer. Air fry, flipping halfway through, 11 to 13 minutes total for medium-rare. Use an instant-read thermometer to check the internal temperature of the steak. The thickest part of the steak should register 125°F for rare, 130 to 135°F for medium-rare, and 140°F for medium. If the steaks are not at the desired temperature, continue air frying and checking the temperature in 2-minute increments.

Step 5

Transfer the steaks onto 2 serving plates and let rest for 5 minutes. Unwrap and cut the herb butter crosswise into 4 slices. Place the butter on top of the steaks and serve immediately.