Pat the steaks dry with paper towels to remove excess moisture. Just before cooking, season both sides with 1 ½ teaspoon salt and 1 teaspoon freshly ground black pepper. prep

Heat a cast iron skillet over medium-high heat until hot. Add ½ tablespoon of oil and swirl to coat the pan. Once the oil is very hot, add the steaks. Sear the steaks on the first side for 4 minutes, or until a brown crust forms. Flip the steaks and cook for an additional 3-4 minutes. Using tongs, turn the steaks on their sides and sear the edges for about 1 minute per edge. cook

Reduce the heat to medium. Immediately add 2 tablespoon butter, quartered garlic cloves, and the sprig of rosemary to the pan. Spoon the butter sauce over the steaks, tilting the pan to help collect the butter in a spoon. Continue basting the steaks for about 1 minute, or until the steaks are about 5-10 degrees below your desired doneness (the temperature will continue to rise while the steaks rest). cook

Transfer the steaks to a cutting board, cover loosely with foil, and allow them to rest for 10 minutes. Once rested, slice the steak into ½” strips to serve. Spoon any remaining garlic butter sauce over the sliced steak. finish