• Allow the steak to come to room temperature before cooking. Remove them from the refrigerator at least 30 minutes beforehand.
• Pat dry with paper towel and generously season the steaks with salt and pepper.
• Using a large cast iron pan or heavy skillet, heat the olive oil over medium high heat.
• Add the seasoned steak and fry for 4-5 minutes. Avoid flipping or lifting, you want to get a nice seared crust.
• Using tongs turn the steak to sear the other side.
• Add 3-4 tablespoons of butter and a fresh sprig of rosemary to the pan.
• Spoon the melted butter over the steak as you sear the other side.
• Cook to the desired temperature and transfer to a plate. Cover loosely with foil and let rest 5-10 minutes.
• Top with a small pat of butter before serving (optional)

For extra thick steak or when cooking to well done, finish cooking in the oven.

• Preheat oven to 375º F
• Use an oven-safe skillet (like cast iron) to sear the steak on both sides for 2-3 minutes or until a rich, golden-brown crust forms.
• Transfer the pan to the preheated oven and finish cooking to desired temperature.