1. Take the steak out of the refrigerator, it should be at room temperature. Brush it on all sides with olive oil and let it marinate for 15-20 minutes. Peel the garlic and crush it with the broad part of a knife.

2. Heat a grill pan. Place the steak on a dry pan with the fattest side of the steak. Grill for 2 to 3 minutes. During this time, some of the beef fat will melt away. Flip the steak flat side down, press it into the pan with a spatula and fry until browned, about 2 minutes.

3. Turn the steak over and spread the butter and rosemary over it. Add the garlic to the pan. Drizzle hot, flavorful butter over steak and cook for 2-3 minutes. Now you need to stick a thermometer in the middle of the steak and check for doneness. The internal temperature should be 135ºF for medium rare, 145ºF for fully cooked. If the temperature is low continue cooking over medium heat, flipping the steak.

4. While cooking, watch thermometer and when temperature is 2-5ºF below desired temperature, remove meat from grill. Place meat in foil in 2 layers, season the steak with salt and pepper and cover with foil. Leave the steaks for 5 minutes and serve immediately.

Serve vegetable salads dressed with balsamic vinegar, sea salt, olive oil, and grilled veggie kebabs, green beans, green peas, or just fresh tomatoes to accompany the steak.