7garlic cloves,smashed with the back of a chef's knife
Bring steaks to room temperature before cooking. (This allows for a more even cook all the way through).
Pat them dry with paper towels.
Heat oil in a large cast-iron skillet over medium high heat.
Once the oil is hot, season steaks with salt, pepper and cajun creole seasoning on both sides and add to the skillet. Cook for about 2 minutes each side or until you get a nice brown crust. Turn the steaks on their sides to sear the edges (about 1 minute).
Reduce the heat to medium low. Add the butter, garlic and rosemary sprigs. Cook garlic and rosemary for about 1 minute to release flavors.
Baste the steaks continuously with the butter for a minute or until they are 10-degrees from your desired doneness. This is easiest if you slightly tilt the pan towards you then use a spoon to scoop up the butter and pour it over the steaks.
Use an instant-read thermometer to check for doneness. Remove the steaks and cover with aluminum foil and allow them to rest for 5-8 minutes before serving.
You can also use sirloin steak for this recipe.
Make sure the meat is at room temperature before cooking.