• Remove steaks from refrigerator and allow to come to room temperature for about 30 minutes before cooking.
• Heat a large dry heavy skillet (I highly recommend cast iron) over medium-high heat.
• Rub both sides of steak with cooking oil and generously season both sides with salt and pepper.
• When skillet is hot, place steaks in it and let cook for about 3 minutes, until browned. Flip and let cook for another 3 minutes.
• Reduce heat to medium and add 4 Tbsp rosemary butter, smashed garlic, and rosemary sprigs to skillet. Let the butter melt and tilt the pan to swirl the butter all around (be sure to use an oven mitt as cast iron will be hot!). Continue cooking until desired temperature is reached (about 125-130 degrees for medium rare or 130-135 degrees for medium as temperature... Note that temperature will rise about 5 degrees more while steaks rest), while continuously swirling butter and spooning it over steaks.
• Remove steaks from skillet, place on a clean cutting board, and tent with foil. Let rest for about 5-10 minutes before slicing against the grain.
• Serve steak with additional rosemary butter, if desired.

Rosemary Butter

• Put softened butter in a small bowl with chopped rosemary, garlic powder, salt (if using), and pepper.
• Using a small rubber spatula or fork, mix together until well combined.
• You can use the butter as is or you can place it on a piece of plastic wrap, shape it into a log, and wrap it tightly before chilling.