Pat the steaks dry with paper towels and put them on a plate.

Season with salt and pepper on both sides.

Divide the rosemary into two. Sprinkle half of it evenly over top of each steak and press so it sticks.

Leave the steaks to come to room temperature (about 30 minutes).

Heat a large cast-iron skillet over a medium heat and add the oil and garlic.

Once the oil is hot, push garlic to one side of the pan and add the steaks, rosemary side up.

Cook for about 5 mins, until a dark-brown crust forms on the bottom

Turn and cook 3 to 4 minutes on the other side for medium-rare (if the garlic begins to turn brown, remove it).

Transfer the steaks to a cutting board and allow to rest for 5 minutes.

Add the rest of the rosemary to the skillet. As soon as it starts to sizzle, stir to coat it with the oil. Tilt the skillet to collect the oil and spoon it over the steaks.

Cut the steaks into slices by cutting parallel to the bone on the diagonal.