- 2 bone-in rib eye steaks (about 1 pound each)
- 1/3 cup loosely packed small rosemary sprigs, leaves picked from stems and coarsely chopped (1/4 cup)
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves
- Place steaks on a plate and pat dry with paper towels; season both sides generously with salt and pepper. Reserve half the rosemary; sprinkle the remaining evenly over top of each steak, pressing to adhere. Let come to room temperature, 20 to 30 minutes.
- Heat a large cast-iron skillet over medium, then add oil and garlic. When oil is hot but not smoking, push garlic to the edge of pan and add steaks, rosemary side up. Cook steaks until a dark-brown crust forms on the bottom, about 5 minutes. Turn with tongs and cook 3 to 4 minutes more for medium-rare (remove garlic once it begins to turn brown). Transfer steaks to a cutting board to rest 5 minutes.
- Meanwhile, add reserved rosemary to the skillet; once it begins to sizzle, stir to coat with the oil and, tilting skillet to collect oil, spoon it over the steaks. Slice steaks by cutting parallel to the bone on the diagonal.
When cooking the steaks, place them in the pan side by side, with room between (or cook one at a time); this will ensure that they sear properly and form a nice crust.