1. Wash hands with soap and running water.
2. Generously salt and pepper both sides of steaks. Wash hands again after handling raw meat and let steaks rest at room temperature for 30 minutes to an hour.
3. Heat a heavy skillet over medium-high heat. Add oil and heat until nearly smoking.
4. Using tongs, carefully lay steaks into pan and add butter, rosemary and garlic.
5. Turn steaks every 2 minutes. While steaks are cooking, tilt pan to one side, letting butter pool to side. Using a spoon, carefully baste steaks with butter.
6. Cook for a total of 3 to 4 minutes per side for medium rare, until internal temperature reaches 130 degrees Fahreneheit with an instant-read food thermometer. Or if preferred, about 5 minutes per side for medium and 7 minutes per side for well done. Chef Mary's Note: If the butter basting technique described here isn’t for you, simply sear each side of steaks on the stovetop and place into a 475 degree Fahrenheit oven for total cooking times listed.
7. When steaks are just a little rarer than you’d like, remove them to a cutting board or plate. Allow steaks to rest, uncovered, for 10 to 20 minutes, meat continues to cook as it rests.
8. Slice steaks and sprinkle with additional salt and pepper to taste.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!