Yes Aaron both are gone. I was shocked when read what he said. Didn't know him to be that way personally but now I have learned.

the majority of supper clubs and steak houses use a very hot broiler to cook your steak.

a broiled steak is really good

you can get that effect at home in the air frier , remember when I was asking about air friers , well I got one for recipe development.

especially if you have a broil setting with the raised platform for the meat to set on closer to the heating element you can get a really nice sear and an excellent steak and it is very fast

it depends on the thickness , but a ribeye runs around 8 minutes to medium rare.
you want a instant read thermometer , heck they cost less than the steak does. https://www.amazon.com/dp/B07XXSYLL8?ref=ppx_yo2ov_dt_b_fed_asin_title&th=1

preheat , salt & pepper and go 5 minutes on the first side check temp you target is 125 if you are say about 90 go 30 seconds more for each 10 degrees you want to increase to get to 120-125 and check temp again if you got 120-125 plate it and it will finish cooking from the residual heat.