First, prepare the compound butter. Do this by adding the softened butter, roasted garlic cloves, chives, and salt to a small bowl and stirring until thoroughly combined. Make sure that the garlic cloves are broken up and evenly distributed throughout the mixture.
Transfer the butter mixture to a sheet of plastic wrap and shape it into a log, as shown, and cover it tightly. Refrigerate until firm and ready to use, approximately one hour.
Remove the steaks from the refrigerator 30 minutes before cooking. Brush each cut of steak 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 cuts of beef to the basket in a single layer without overcrowding. Close the lid and air fry them for 4 minutes.
Open the lid and turn the steaks using silicon tongs. Close the lid and air fry the steak for another 3-4 minutes or just until the steak pieces reach 130 degrees F (for a medium-rare steak).
Remove the steaks from the air fryer and cover them 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!