07Add the remaining 1 tablespoon oil to the pan and swirl to coat.
08Carefully place the steak in the pan using kitchen tongs, laying them away from you to avoid splatter.
09Sear the first side for 2 minutes.
10Flip using kitchen tongs and sear the other side for 2 minutes.
11Add garlic, butter and rosemary and then immediately transfer the pan to the oven.
12Bake for 2-3 minutes without flipping for medium-rare steaks (130°F/54°C), checking doneness by inserting an instant-read meat thermometer (see recipe notes for other donenesses***).
13Remove steak to a plate or cutting board covered with aluminum foil to rest for 5 minutes so the juices can retreat back into the meat.
14To serve, cut the meat away from the bone and slice across the grain into strips.