Instructions

1. 1

   Pat steaks thoroughly dry with paper towels. Score shallow diamond pattern on one side of each steak, about 1/8 inch deep. Season both sides generously with salt and black pepper.

2. 2

   Place heavy-bottomed skillet over high heat. Preheat for 3-5 minutes until smoking slightly. Add olive oil and swirl to coat pan.

3. 3

   Carefully place seasoned steaks into hot pan, scored side down first. Sear for 2-3 minutes per side for medium-rare, without moving too much.

4. 4

   Reduce heat to medium-low. Add unsalted butter, minced garlic, dried thyme, and fresh rosemary sprig to pan.

5. 5

   Tilt pan and use spoon to baste melting butter and garlic mixture over steaks for 1-2 minutes.

6. 6

   Use meat thermometer to check doneness: 130-135°F for medium-rare. Remove steaks just before reaching desired temperature.

7. 7

   Transfer steaks to cutting board and loosely tent with foil. Rest for 5-10 minutes.

8. 8

   Slice steak against the grain. Drizzle with remaining pan sauce and garnish with fresh chopped parsley.