Step 1

Remove the steak from refrigerator 30-60 minutes before cooking, so they can reach room temperature for even cooking.

Step 2

Position the oven rack in the middle and preheat oven to 425°F (218°C).

Step 3

Place a large cast-iron skillet over high heat and allow to heat for 5 minutes until very hot. (You can also place in the preheated oven for 15 minutes.)

Step 4

Remove any bits of bone and pat dry the steak with paper towels to remove excess moisture that could interfere with searing.

Step 5

Rub on all sides with 1 tablespoon of olive oil.

Step 6

Season both sides with salt and pepper.

Step 7

Add the remaining 1 tablespoon oil to the pan and swirl to coat.

Step 8

Carefully place the steak in the pan using kitchen tongs, laying them away from you to avoid splatter.

Step 9

Sear the first side for 2 minutes.

Step 10

Flip using kitchen tongs and sear the other side for 2 minutes.

Step 11

Add garlic, butter and rosemary and then immediately transfer the pan to the oven.

Step 12

Bake 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***).

Step 13

Remove 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.

Step 14

To serve, cut the meat away from the bone and slice across the grain into strips.