Air-fryer coffee and ancho rubbed ribeye with sweet potato coins

Mix the rub in a bowl: ground coffee, brown sugar, smoked paprika, ancho chili powder, salt and pepper.

Tie string around the ribeye so it does not open up as it cooks; rub with a little neutral oil, then generously with the rub. Leave out about 20 minutes.

Cut the sweet potato into quarter-inch coins, skin on; toss in a bowl with a little olive oil, salt and pepper.

Preheat the air fryer at 400 for two minutes; cook the potatoes in a single layer 12 minutes, flipping at six.

Remove the potatoes and keep warm.

Cook the steak at 400, flipping once; it was checked at eight minutes (readings of 70, 69 and 73) and given more, ending at 10 minutes, five a side.

Rest the steak two to three minutes while the potatoes go back in at a lower setting ('three and a quarter', as transcribed) for three or four minutes to reheat.

Remove the string, slice and plate with the potatoes.