Begin by taking the steaks out of the refrigerator and letting them sit at room temperature for about 20 minutes.

Pat the steaks dry with a paper towel and season both sides generously with salt and black pepper.

Place your cast iron skillet over medium-high heat and add olive oil.

Once the oil is shimmering, carefully place the steaks in the skillet, avoiding overcrowding.

After 4-5 minutes, check for a nice brown crust on the bottom, then flip the steaks using tongs.

Add minced garlic and rosemary to the skillet.

Continue cooking for another 4-5 minutes, or until the internal temperature reaches your preferred doneness (130°F for medium-rare).

Remove the steaks from the skillet and let them rest on a cutting board for 5-10 minutes.