2 14-ounce strip steaks
5 tablespoons butter
2 tablespoons olive oil
1-2 sprigs rosemary
1 large garlic clove
Remove steaks from refrigerator 30 minutes before cooking.
In a large pan, heat 4 tablespoons butter and 2 tablespoons olive oil on low, and add rosemary sprig(s) and garlic clove to pan.
Season steaks generously with salt. Once butter is fully melted, turn heat up to medium and add steaks to the pan. Cook on medium heat about 4-5 minutes per side for medium-rare, or cook shorter or longer to reach desired doneness.
Remove steaks from heat and let them rest 5 minutes. Melt 1/2 tablespoon of butter on top of each steak while it rests, then serve.