Chopped fresh herbs: thyme, tarragon, parsley, rosemary... whatever you love or have on hand (a pinch of thyme is my favorite)
30 minutes prior to cooking, remove the steak from the refrigerator. Let come to room temperature (this is critical for properly cooked steak).
Preheat your air fryer to 400°F.
Immediately before cooking, pat the steaks dry. Brush both sides of the steaks with olive oil. Sprinkle with the salt and pepper (or steak seasoning of choice).
For medium-rare, air fry the steaks for 6 to 8 (for 1-inch steaks) until the steak reaches 130°F on an instant read meat thermometer. For medium, air fry 10 to 12 minutes (to 140°F).
Flip the steaks once halfway through. If your steaks are thicker than 1-inch, add an additional 1 to 3 minutes; if they are thinner, start checking as early as 4 minutes just to be safe. Every air fryer model is different and they cook food fast, so check early to ensure you do not overcook your steak). Transfer the steak to a plate, loosely cover, and let rest at least 10 minutes.
While the steak is cooking, prepare the herb butter: in a small bowl, mash together the butter, shallot, salt, pepper, lemon juice, and herbs. After the steak has rested, top with butter just before serving.
Below are steak temperatures. Remove 5 degrees early, as the temperature will rise as it rests.
Medium Well: 155°F
Well Done: 160°F
*You also can swap the salt and pepper for steak seasoning, such as Montreal steak seasoning, or your favorite blend. Check your seasoning package for suggested quantities, as each is different.
TO STORE: Refrigerate steak in an airtight storage container for up to 2 days.
TO REHEAT: Gently rewarm leftovers on a baking sheet in the oven at 350°F. It can also be reheated in the microwave in a pinch.
TO FREEZE: Already cooked steak tends to dry out when frozen and reheated. That said, if you must freeze it, use an airtight freezer-safe storage container and freeze for up to 3 months. Let thaw overnight in the refrigerator before reheating.