Season the steaks one hour before cooking, using 1 Tablespoon of the Smoked Rosemary extra virgin
olive oil, fresh ground black pepper, and kosher or sea salt per steak, divided. Leave it at room temperature until cooking.
Open a window or start a ventilation fan, cooking in this method can produce a fair amount of smoke.
Put the pan over high heat, and leave it until it is extremely hot. Add 1T butter and 2T Smoked Rosemary olive oil to the pan and watch for the butter starting to brown.
Place the steak into the pan and reduce the heat to medium, cooking the first side for 4-6 minutes. Turn the steak gently with tongs, then tilt the pan and baste the cooked side with pan juices.
Cook the second side until it develops an even crust on both sides. Picking the steak up with tongs, quickly sear the edges.
Remove to a cutting board, and allow the steak to rest for 5-10 minutes, underneath an aluminum foil tent to retain heat. Serve on a warm plate
To make Au Jus, while steak is resting skim the fat off the pan drippings, then boil to reduce to ½ of the original. Pour over cooked steak before serving.
“Cook To” Temperature Guide
Very Rare: 115-120 °F Medium: 138-145 °F
Rare: 125 °F Medium Well: 150 °F
Medium Rare: 128-135 °F Well Done: 160+ °F