Start by measuring the steaks to calculate the exact cooking time. Over time, you will be able to do this "by eye," but the first few times, it is a good idea to use a ruler or a measuring tape.

Take the steaks out of the fridge and sprinkle them lightly with salt.

Let them sit at room temperature for about 30 minutes.

Pat the meat dry with paper towels, and they are ready for frying.

Heat a frying pan/grill pan with oil.

When the pan is hot, add a good dollop of butter.

Place the steaks and sprigs of fresh rosemary on the hot pan and fry them for the number of minutes that matches the thickness of the steaks.

If your steak is, for example, three centimeters thick, it should have three minutes on one side and three minutes on the other side. Set your phone or a timer to ring, as the minutes go faster than you think. Do not flip the steak until it is time to cook the other side, and you will get a perfectly cooked steak - every time!

It is important that you do not flip the steaks before the time has passed, as you will not get that delicious, crispy crust that characterizes a good steak.

Serve the steaks with your preferred side dish.