Prepare the Steaks: Remove the steaks from their packaging and pat them completely dry with a paper towel. This is a crucial step for getting a good crust. Rub each steak all over with the olive oil.

Season Generously: Season both sides of each steak with the coarse sea salt and freshly ground black pepper. Be generous here, as this will form the flavour base of the crust.

Make the Garlic Herb Butter: In a small bowl, combine the softened butter, minced garlic, chopped parsley, and thyme leaves. Mash everything together with a fork until well combined. Set aside. You can also roll this into a log in cling film and chill it if you like perfect little discs of butter.

Preheat the Air Fryer: Set your air fryer to 200°C (180°C fan) and let it preheat for at least 5 minutes. A hot basket is essential for an initial sear.

Cook the Steak: Place the seasoned steaks in the air fryer basket in a single layer, making sure they are not overlapping. Air fry at 200°C for 8-12 minutes, flipping the steaks halfway through the cooking time. For Rare: 6-8 minutes

For Medium-Rare: 8-10 minutes

For Medium: 10-12 minutes

Check for Doneness: The best way to guarantee your preferred doneness is to use a meat thermometer. For medium-rare, you’re looking for an internal temperature of around 55-57°C. Always check the temperature to meet safe cooking guidelines. I find that this is the most reliable method for consistent results.

Rest the Steak: This is the most important step! Transfer the cooked steaks to a cutting board or plate. Immediately top each steak with a generous dollop of the garlic herb butter. Tent the steaks loosely with foil and let them rest for 10 minutes. The residual heat will continue to cook them slightly, and the juices will redistribute, ensuring a tender bite.

Serve: After resting, slice the steak against the grain and serve immediately, spooning any of the melted garlic butter from the board over the slices.