Servings: 1

2-3 tablespoons butter softened 2 to 3 tablespoons butter softened
2 teaspoon freshly chopped parsley (dried works well too) 2 teaspoon freshly chopped parsley (dried works well too)
1 teaspoon chives 1 teaspoon chives
1 teaspoon thyme 1 teaspoon thyme
1 (1.5-2 lb.) bone-in ribeye, preferably 1.5 inches in thickness 1 (1.5 to 2 lb.) bone-in ribeye, preferably 1.5 inches in thickness
Generous pinch of garlic salt on both sides Generous pinch of garlic salt on both sides
Freshly ground black pepper for both sides Freshly ground black pepper for both sides

In a small bowl, combine butter and herbs. Cover and refrigerate until hardened, about 15 minutes. You could make it prettier and roll in wax paper or plastic wrap to make a log.
Season steak on both sides with salt and pepper.
Place steak in the air fryer basket and cook at 375° for 12 to 16 minutes, depending on the thickness of the steak and how rare or done you wish you steak to be, flipping halfway through. I prefer medium-rare, so I flip mine at 6 minutes and do another 6 minutes on the other side. My husband likes very well done, so I flip his at 8 to even 9 minute- point, depending on the thickness.
Top steak with a slice or two of herb butter to serve. Serve with vegetables or salad.

Steak internal temperature guide:  Steak internal temperature guide:
125°-130° F for Rare  125°-130° F for Rare
130°-140° F for Medium-Rare  130°-140° F for Medium-Rare
140°-150° F for Medium  140°-150° F for Medium
150°-155° F for Medium-Well  150°-155° F for Medium-Well
160°+ F for Well-Done  160°+ F for Well-Done
Depending on your air fryer model and size of the steaks, the results might vary.  Depending on your air fryer model and size of the steaks, the results might vary.