Ribeye steak with potato stacks

Air dry a two-inch-thick ribeye overnight, bring it to room temperature and season generously with salt on both sides.

Set the air fryer to chef mode, beef, ribeye, classic setting. Insert the probe, add water to the machine and start cooking.

About halfway through, add a few pats of butter, rosemary and thyme to the steak and continue cooking.

Cut the ends off the potatoes and slice them credit-card thin or thinner on a mandolin or veggie sheeter.

Remove the steak and rest it on a different tray.

Stack the potato slices about 2 inches tall and cut into concentric squares.

Salt the tops, arrange on the air fryer tray with space between, and air fry at 325 to 350F for about 25 minutes.

Transfer the hot potato stacks to a bowl and season generously with salt.

Slice the ribeye and plate it with the potato stacks stacked tall, a little ketchup on the side, herb butter and sea salt over the top.