Begin by taking your steaks out of the refrigerator at least 30 minutes before cooking. Let them reach room temperature. This step is crucial as it allows for even cooking. Season both sides generously with coarse sea salt and freshly cracked black pepper.

While your steaks are resting, heat your skillet over medium-high heat. When the skillet is hot, add in the high-heat neutral oil. You want the oil to shimmer but not smoke. That’s the sweet spot for searing.

Once the oil is shimmering, carefully place the steaks in the skillet. You should hear a satisfying sizzle. Avoid overcrowding the pan; if your steaks are large, cook them one at a time or in batches. Sear them for about 4–5 minutes without moving them; this forms a lovely crust.

After the initial sear, it’s time to flip the steaks. Here’s where the magic begins. Immediately add the unsalted butter, smashed garlic, and rosemary to the skillet. As the butter melts, tilt the pan slightly and use a spoon to baste the steaks with the bubbling garlic butter. This adds incredible flavor.

Continue cooking the steaks for an additional 4–5 minutes, depending on your preferred level of doneness. For medium-rare, aim for an internal temperature of about 130°F (54°C). Use a meat thermometer for accuracy.

Once done, transfer the steaks to a cutting board. Cover them loosely with aluminum foil and let them rest for at least 5–10 minutes. This allows the juices to redistribute, ensuring every bite is tender and juicy.

Slice the steaks against the grain and serve with the pan sauce drizzled over the top. Don’t forget those garlic and rosemary bits; they elevate the dish even more