Remove the steaks from the fridge at least 30 minutes before cooking to bring them to room temperature. Then pat dry with a paper towel to remove excess moisture and season with salt and pepper on both sides.

Heat a large non-stick skillet over medium-high heat. Add the olive oil to the hot skillet and once the oil is shimmering, add the steaks on top.

Sear the steaks undisturbed on one side for 4 minutes or until a golden-brown crust forms. Use tongs to turn the steaks on their sides and cook for 1 minute per side. Flip the steaks to their other side and cook for 3-4 more minutes.

Reduce the heat to medium-low, add the butter and rosemary. Once the butter melts, tilt the skillet and spoon the butter over the steaks repeatedly until the steaks reach your desired level of doneness. Use a meat thermometer to check the internal temperature. I recommend 125°F for medium-rare, keeping in mind that the temperature will continue to rise about 5-10 degrees after you remove from heat and the steaks rest.

Transfer the steaks to a plate or cutting board, tent them with aluminum foil, and allow them to rest for 5 minutes before slicing or serving.