1- Pat the steaks thoroughly dry with paper towels. Just before cooking, season them generously with 1 1/2 teaspoons salt and 1 teaspoon freshly ground black pepper.

2- Heat a cast iron pan or large heavy stainless steel pan over medium-high heat and add 1/2 tablespoon vegetable oil, swirling to coat the pan. Once the oil is very hot, add the steaks to the pan.

3- Sear the first side for 4 minutes until a brown crust forms, then flip and cook the other side for another 3 to 4 minutes.

4- Use tongs to turn the steak on its sides to render the white fat and sear the edges, about 1 minute per edge.

5- Reduce the heat to medium and add 2 tablespoons unsalted butter, 2 cloves garlic (peeled and quartered), and 1 sprig fresh rosemary to the pan.

6- Spoon the melted butter sauce over the steaks continuously until the steak’s internal temperature is about 5 to 10 degrees below the desired doneness.

7- Transfer the steaks to a cutting board, loosely cover them, and let them rest for 10 minutes before slicing into 1/2-inch strips. Spoon any extra butter sauce over the sliced steak before serving.