Pat the steak dry using paper towels, then season one side (top) generously with salt and black pepper. Let the steak rest at room temperature for about 15-20 minutes.

While the steak comes to room temperature, prep the ingredients for the garlic cream sauce. Mince the garlic and chives, and measure out the remaining ingredients, including butter, chicken broth, heavy cream, rosemary sprig, black pepper, and lemon juice.

Place a heavy-bottomed pan over medium-high heat for about five minutes. Then add in beef tallow and allow it to heat up for 30-60 seconds.

If the steak has released any moisture on top, pat dry with paper towel. If the steak has a fat cap, sear that first for about 30 to 60 seconds to render some of the fat.

Lay the seasoned side of the steak flat in the pan and sear for about 1 minute and 30 seconds per side for a 1-inch thick steak to reach a medium-rare cook. Season the other side of the steak with salt & pepper as soon as you lay the first side flat.

In the final minute of cooking, toss a sprig of rosemary into the pan to infuse the steak with a subtle herbal aroma. Once cooked to your liking, transfer the steak to a tray or plate along with the rosemary placed on top. discard any excess fat/oil in the pan or set aside for later use. Allow the steak to rest at room temperature or place in the oven set to keep warm.

If needed, gently wipe away any large burnt bits with a paper towel, but leave as much of the golden brown bits in the pan.

Allow the pan 1 minute to cool slightly then on a medium heat, add in butter and once melted stir in the minced garlic. Sauté gently for 30 to 60 seconds.

Pour in the chicken broth and heavy cream, season with black pepper, and add a small rosemary sprig. Let the sauce simmer gently for 2-4 minutes until it thickens slightly.

Stir in lemon juice, minced chives, and two tablespoons of cold butter and any steak juices from the resting steak. Whisk continuously as the butter melts and emulsifies into the sauce. Leave the sauce on a medium/medium low heat for about 1 minute.

Once rested, slice the steak and pour the warm cream sauce on top. Garnish with more fresh chives.