Ingredients
- 4 1-inch thick steaks (such as New York strip or rib eye)
- 2 1/2 tablespoons fresh rosemary finely chopped
- 4 cloves garlic sliced or minced
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
Instructions
- Take the steaks out of the refrigerator and let them sit at room temperature for 20 minutes. Use paper towels to pat them dry.
- In a small bowl, combine chopped rosemary, garlic, salt, and pepper. Rub this mixture evenly over both sides of the steaks.
- Heat a large cast-iron skillet over medium-high heat. Add olive oil and heat until shimmering.
- Place steaks in the hot skillet (work in batches if needed). Cook for 3–4 minutes without moving to form a crust.
- Flip the steaks and cook for another 2–4 minutes for medium-rare doneness.
- Lower the heat to medium. Place butter in the skillet. After it melts, tilt the pan to baste the steaks with butter for 1–2 minutes.
- Take the steaks out of the skillet and allow them to rest on a cutting board for 5 minutes.
- Slice steaks against the grain and serve warm.