Preparation

1. Remove steaks from the refrigerator and allow them to sit at room temperature for 30 minutes.
2. Pat steaks dry thoroughly with paper towels.
3. Rub steaks on all sides with 1 tablespoon neutral-flavored oil.
4. Season all sides evenly with kosher salt and black pepper.

Preheating the Skillet

1. Place a dry cast iron skillet over medium-high heat.
2. Preheat for 5–7 minutes before adding any fat.

Searing the Steaks

1. Add beef tallow or avocado oil to the hot skillet and heat until shimmering.
2. Place steaks in the skillet and cook undisturbed for about 4 minutes.
3. Turn steaks using tongs and cook the second side for about 4 minutes.

Basting and Finishing

1. Reduce heat to medium-low.
2. Add butter, rosemary sprigs, and smashed garlic cloves to the skillet.
3. When the butter is melted, tilt the skillet slightly and spoon the melted butter over the steaks continuously.
4. Continue basting until steaks reach the desired internal temperature, allowing for approximately a 5°F temperature rise during resting.

Resting and Serving

1. Transfer steaks to a plate or cutting board.
2. Tent loosely with foil and rest for 5 minutes before slicing or serving.
3. Spoon the melted butter, garlic, and rosemary from the skillet over the steaks when serving.