Ingredients​

• 2 fillet steaks ( around 170g each steak) sirloin, scotch fillet ect
• 1/2 teaspoons salt, divided
• 1/2 teaspoon pepper
• 1 tablespoon olive oil
• 1 tablespoons butter
• 2 garlic cloves
• 2 fresh rosemary sprigs

Directions​

1. Remove steaks from the refrigerator and sprinkle with 1/2 teaspoon salt; let stand for 30 minutes.
2. Preheat a cast-iron skillet over high heat until extremely hot, 4-5 minutes. Add olive oil and let heat until rippling. Pat beef dry with paper towels and season all sides with the remaining 1 teaspoon salt and pepper.
3. Place steak in skillet and cook until a golden brown crust forms, 3-4 minutes. Turn steaks to sides and cook for 1 minute, rolling as edges become brown. Turn to the uncooked side; add butter, garlic and rosemary to the pan. Cook another 3-4 minutes, until steaks spring back slightly but are soft when lightly pressed. Use a spoon to baste steaks with butter for the last 1-2 minutes of cooking.
4. Continue cooking to your desired steak, Rare: 1½ mins per side. Medium rare: 2 mins per side. Medium: About 2¼ mins per side. Well-done steak: Cook for about 4-5 mins each side

5. Discard garlic cloves and rosemary. Let stand 5 minutes before serving.
   
   Serve with your favourite sides eg stramed vegetables, chips, salad
   Nutrition Facts
   1 steak: 326 calories, 19g fat (8g saturated fat), 89mg cholesterol, 766mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 36g protein.​