2bone-in rib-eye steaks, at least 1 1/2- inches thick and about 12 ounces each
Salt and ground black pepper
2sprigs of rosemary
Pat the steaks dry with paper towels and season liberally with salt and ground black pepper.
Heat a large cast iron or stainless steel skillet over medium high heat until hot. Add the oil and swirl the skillet to coat the bottom. When the oil is hot, add the steaks.
Sear the steaks flipping once, until the desired temperature is reached - 6 to 9 minutes depending on the thickness of the steak. 110 for rare, 120 for medium rare, 130 for medium, 145 for medium well and 150 for well done.
Add the butter and rosemary sprigs and cook for 2 minutes. Baste the steaks with the butter from the skillet. Remove from the heat and tent loosely with aluminum foil. Let the steak rest for 5 minutes before serving. Discard the rosemary sprigs.
Steak Temperatures:110 for rare, 120 for medium rare, 130 for medium, 145 for medium well and 150 for well done.The above temperatures reflects the temperature your steak should have when you remove the steak from the oven. The temperature will rise while the steak is resting. Check this image for better understanding!