Start by removing the meat from the refrigerator 10-20 minutes before cooking. This increases the chance of the meat being fried rather than "boiled."

Preheat your grill or frying pan to maximum heat.

Apply salt to both sides, use more than you think.

Place the meat on the grill and let it cook until it forms a crust - this takes about 2 minutes.

Flip the meat and give it another 2 minutes on the other side.

Flip the meat again and rotate it 90 degrees Celsius (194 degrees Fahrenheit) before placing it down on the (grill)pan. This way, you get nice grill marks on the steak.

Flip it one last time, so it gets 2x2 minutes on each side.

If you are using a grill, move the meat to indirect heat; if you used a grill pan, use the oven for the rest:

Split the garlic cloves in half and place them on top of the meat along with the rosemary and butter. Insert a meat thermometer from the side straight into the center of the meat and place it in an oven-safe dish in the oven at 130 degrees Celsius (266 degrees Fahrenheit).

Monitor the meat's temperature; it takes about 20-25 minutes to reach the desired temperature. I took mine out at 54 degrees Celsius (129 degrees Fahrenheit) (closer to rare than medium-rare), but otherwise, go for 56 or 58 degrees Celsius (136 degrees Fahrenheit), which most people prefer.

Remove the meat from the oven/grill and place it on a cutting board (uncovered). Let it rest for 10-15 minutes; don't worry, the meat will not get cold or overcooked.

Start by cutting the meat off the bone and slicing it thinly across the grain.

Season with flaky salt and freshly ground pepper.

Bon appétit.