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If your steak is on the thicker side, preheat the oven to 350°F.
Season the steak generously with salt and pepper on all sides. Let it sit at room temperature for 15 minutes to ensure even cooking.
Blot the steak dry with a paper towel to remove excess moisture.
Heat the canola oil in a cast-iron pan over medium-high heat until it shimmers.
Lay the steak down away from you (to avoid oil splatter) and press it gently with tongs so it makes full contact with the pan. Let it cook until a golden-brown crust forms, 4 to 6 minutes.
Flip the steak, then add the garlic, rosemary, and butter to the pan. Tilt the pan slightly and use a spoon to baste the steak with the hot, buttery, garlicky oil. Cook for another 4 to 6 minutes.
Use a meat thermometer and aim for 125 to 130°F for medium rare at the center of the steak. If your steak is thick, finish cooking it in the oven for a few minutes.
Let the steak sit for 10 to 15 minutes before slicing against the grain.