Season well with kosher salt and pepper at least 1 hour before cooking.

Note: If you had them in the refrigerator, set them out for at least 30 minutes and up to an hour so they lose their chill.

Place a cast iron skillet or a heavy bottom oven safe pan over high heat. When the pan is very hot, add 2 Tablespoons olive oil.

Use tongs and place each steak in the skillet, don't pierce them with a fork or all the juices will bleed out. Allow the steaks to sear for 5-6 minutes, untouched, to develop a good crust.

Reduce temperature to medium-high heat and flip steaks with tongs. Add butter, garlic and rosemary and baste steaks for an additional 5 minutes or until desired doneness. Use a meat thermometer to determine doneness per chart in Notes.

If cooking for Medium Rare, sear steaks on each side 3-4 minutes and test doneness so you don't over cook steaks.

Remove from heat, loosely tent and allow steaks to rest for 5-10 minutes before serving. Drizzle with brown butter pan drippings and garnish with rosemary or an additional pat of compound butter just before serving.