1. Prepare the steak:
   Bring the ribeye to room temperature. Pat completely dry using paper towel, then rub with olive oil.
   Season generously with sea salt and cracked black pepper.
2. Slow-cook in the air fryer:
   Place the steak directly into the Air Fryer (no preheating needed).
   Set to 82°C for 50 minutes.
   If your steak is thinner or you prefer medium-rare, reduce the time to 40 minutes.
   Once done, remove from the air fryer.
   (Tip: This step can be done ahead of time.)
3. Sear for crust:
   Heat a pan—or use the Instant Pot on Sauté—until very hot.
   Sear the steak for 2–3 minutes on the first side until a crust forms.
   Flip and cook for 2 more minutes.
4. Finish and rest:
   Brush with basting sauce or add a knob of garlic butter (optional).
   Let the steak rest for 8 minutes before slicing.
5. Serve:
   Slice and finish with sea salt flakes.
   This method ensures the steak has no grey band—check next time compared to a traditional cook!

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