Instructions:

1. Season and rest: Pat steak dry with paper towels and season both side generously with salt and pepper. Place loosely covered in the refrigerator for 1 hour.
2. Sear the steak: Melt 2 tablespoons Kerrygold® High Heat butter in a cast iron pan. When butter is melted and barely smoking, add the seasoned steak.
3. Flip frequently, basting with butter each time you flip, for about 4 minutes.
   Add aromatics and finish: Add remaining butter, rosemary and garlic to the pan. Continue cooking, basting constantly, for an additional 4 minutes or until the internal temperature reaches 125-130°F.
4. Rest and serve: Transfer the steak to a cutting board and let rest for 5 minutes before serving to allow any juices to redistribute. Spoon any remaining pan sauce over the steak.