Pan Seared Rosemary Garlic Strip Steaks

2 (6-8 oz) New York Strip Steaks

Montreal Steak Seasoning to taste

1 T. olive oil

1 T. butter

1 sprig rosemary

2 cloves garlic, smashed

Season the steaks liberally with Montreal Steak Seasoning and let rest to room temperature, about 30 minutes.

Melt the butter with the olive oil in a cast iron skillet over med high heat. When heated and foamy, add the steaks and cook for 3 minutes, until nicely seared.  Flip over, nestle the rosemary and garlic around the steaks and sear for another 2-3 minutes, ladling the flavored butter over the steaks as they cook.  Remove to a platter and let rest for a few minutes before cutting and serving, drizzling with the flavored butter.