Remove the steaks from the refrigerator and let them sit at room temperature for about 30 minutes.

Pat the steaks dry with paper towels to remove moisture. Season both sides generously with salt, black pepper, garlic powder, and rosemary.

Heat your cast iron skillet or grill over medium-high heat until hot.

Drizzle the olive oil into the hot skillet or brush it on the grill grates.

Carefully place the steaks in the skillet or on the grill, avoiding overcrowding.

Cook the steaks for about 4-5 minutes on each side for medium-rare.

Use a meat thermometer to check for an internal temperature of 130°F.

Transfer the steaks to a cutting board and cover loosely with foil. Rest for at least 5 minutes.

Slice the steaks against the grain for maximum tenderness and serve.