• Preheat your oven to 425 degrees.

For the Shallots

• Add the olive oil to a cast iron pan and heat over medium high heat. When the oil shimmers, add in the sliced shallot with a pinch of kosher salt.
• Cook for 4-5 minutes, stirring until the shallots begin to crisp.
• Remove from the pan with a fork or tongs, leaving the oil in the pan. Set aside.

For the Pan Seared Steak

• Add the butter into the pan. Turn the heat to high. When the butter has melted, lay the beef in carefully so as to not splash the hot oil.
• Add in the rosemary on the side.
• After 2 minutes, using tongs, flip the beef. The beef should be nicely browned.
• Cook for 2 minutes, basting the steak with the rosemary butter from the pan. Then place the pan into the oven.
• Cook in the oven for 5-6 minutes, depending on your desired level of doneness.
• Remove from the oven and set on the stove. Flip with tongs and baste again.
• Remove the steak from the pan and set on the cutting board. Cover with foil and allow to rest for 5-10 minutes.
• Slice against the grain, top with the crispy shallots and roasted garlic.
• Serve hot and enjoy!