Pat both steaks thoroughly dry with paper towels. Evenly sprinkle 1 tsp kosher salt and 1/2 tsp black pepper per side (total 2 tsp salt, 1 tsp pepper across both steaks). Press seasonings into the meat so they adhere.

Cooking

Preheat pan

Place a heavy skillet (cast iron preferred) over medium-high heat and let it get very hot, 3–5 minutes. Add 2 tbs olive oil and let it shimmer but not smoke.

Sear steaks

Add the steaks to the hot pan, leaving space between them. Sear without moving for 3–4 minutes until a deep brown crust forms. Flip and sear the second side for 3 minutes for medium-rare (internal temp ~130°F / 54°C). Add 3 crushed garlic cloves and 2 rosemary sprigs to the pan beside the steaks.

Baste with butter

Reduce heat to medium-low. Add 2 tbs unsalted butter to the pan. As it melts, tilt the pan slightly and use a spoon to continuously basin the steaks with the melted butter, garlic and rosemary for 1–2 minutes to finish cooking and develop flavor. If you prefer medium, continue for another 1–2 minutes, aiming for 140°F (60°C). Optional: spoon 1 tsp lemon juice over steaks while basting for brightness.

Resting & serving

Rest steaks

Transfer steaks to a cutting board and let rest loosely tented with foil for 5–10 minutes. Resting lets juices redistribute.

Finish and serve

Season with flaky sea salt to taste (about 1 tsp total) and sprinkle chopped fresh parsley. Slice against the grain if serving sliced. Serve whole or sliced with pan juices spooned over.