Take the steaks out of the refrigerator and allow them to rest on the counter for 30 minutes to take the chill off.

Pat the steaks with a paper towel to dry off the moisture (moisture will cause the steaks to steam).

Sprinkle the ribeyes all over with salt.

Heat a large cast iron skillet over medium-high heat until it is very hot, about 2-3 minutes. Add the ghee or oil to the pan. Once it is melted, add the steaks to the skillet.

Press down on the steak with your tongs to make sure the steaks are flat. Allow the steak to sear for 2 minutes and then flip it to the other side. Continue to flip every 1-2 minutes until a beautiful dark brown crust has formed, about 6 more minutes (if you were to pull the steaks right now they would be very rare, about 110°F).

If the end is not cooking as fast, you can hold in with tongs against the pan until it sears.

Test with an instant read thermometer. Once the steak reaches 110° add the butter, garlic and rosemary to the skillet.

Once the butter melts, use a small ladle or large spoon to collect the sizzling butter mixture and spoon it over the steaks. Continue spooning the sizzling garlic rosemary butter over the steak for 1 minute and then flip the steak and repeat until your desired temperature is reached. Sprinkle with pepper.

Once the steaks have reached 125°F for a medium rare steak (or 130° for medium), remove them from the skillet and place on a wire cooling rack for 5 minutes. The steaks will continue to cook and the internal temperature will increase (typically 3-5°) so remove the steaks 5° before your goal temp. This will give the juices in the steaks a chance to redistribute, the wire rack will help keep the delicious crust on the steaks. If you rest on a plate or cutting board, the bottom side will steam and get soft, losing that delicious crust you just worked so hard to achieve.

Serve carnivore style on a cutting board with a pat of butter on top with a sprig of rosemary and a slice of cooked garlic.