To prepare the compound butter, add the softened butter, roasted garlic cloves, chives, and salt to a bowl and stir until thoroughly combined. Make sure the garlic cloves are broken up and evenly distributed throughout the mixture.

Transfer the butter mixture to a sheet of plastic wrap and shape into a log, as shown, and cover tightly. Refrigerate until firm and ready to use, approximately one hour.

Remove the steaks from the refrigerator 30 minutes before cooking. Brush with olive oil and generously season with salt and black pepper. Set aside.

Pre-heat the air fryer to 400°F and set the timer to 8 minutes for medium rare.

When the air fryer is ready, add the steaks to the basket in a single layer without overcrowding. Close the lid and air fry for 4 minutes.

Open the lid and turn the steaks with silicon tongs. Close the lid and air fry for another 3-4 minutes or just until the steaks reach 130°F, as shown, for medium rare.

Remove the steaks from the air fryer and cover loosely with aluminum foil. Rest for 5-10 minutes to give the juices a chance to settle. (The internal temperature will continue to rise several degrees while the steaks rest).

Serve immediately topped with some compound butter and your choice of sides. Enjoy!