Before you start, use a piece of paper towel to pat both steaks dry, then season them well with salt and pepper.

Sprinkle half the rosemary over the top of the steaks, pressing it into the meat so it sticks.

Cover the steak and allow to come to room temperature for 20 to 30 minutes.

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

When the oil is hot (but not smoking), push the garlic to side of the pan and add the steaks, with the rosemary facing up.

Cook for around 5 mins, until a crust forms on the bottom of the steaks.

Turn them carefully and cook for 3 to 4 more minutes for medium rare. Remove the garlic if it starts getting too brown.

Allow the steaks to rest on a cutting board for 5 minutes.

Whilst the steak is resting, add the rest of the rosemary to the pan. As soon as it starts to sizzle, stir it to coat it with oil. Then spoon the rosemary and oil over the cooked steaks.

Slice the steaks, cutting them diagonally, parallel to the bone.