Toss the 1 ½ lb halved baby Dutch yellow potatoes with 1 tablespoon olive oil, ¼ teaspoon of the salt, and ¼ teaspoon black pepper. Spread them on the lower level (bottom) of the Ninja Crispi glass container and tuck in 1 sprig of the fresh rosemary.

Set the Ninja Crispi to Air Fry at 400°F and cook the potatoes for 10 minutes to give them a head start.

Meanwhile, pat the ribeye steak dry, rub with 1 tablespoon olive oil, and season both sides with 1 teaspoon salt, garlic powderand ½ teaspoon black pepper. Toss the 8 oz trimmed green beans with the remaining ¼ teaspoon salt.

After 10 minutes, scatter the green beans over the potatoes on the lower level. Set the crisper plate on top, place the ribeye on the plate, and lay the second rosemary sprig over the steak.

Air Fry at 400°F for 10 to 12 minutes, flipping the steak halfway, until it reaches 130°F for medium-rare or 140°F for medium and the potatoes and green beans are tender and crisp.

Move the steak to a plate, top with 1 tablespoon butter if using, and rest for 5 minutes before slicing. Serve with the potatoes and green beans.