Place the steaks into a 8x8 pyrex dish.

Take the salt and pepper and rub generously into each steak, front side only.

Next, pour the extra-virgin olive oil evenly onto the front of the steaks. Take a basting brush and rub the oil evenly onto the sides. While turning the steaks over, continue to brush the steaks with the olive oil, salt and pepper from the bottom of the pyrex dish. Ensure the steaks are well saturated with the olive oil, salt and pepper.

In a small bowl, take the minced garlic and chopped rosemary and mix together.

Place the garlic and rosemary mixture on the top of each steak and press the mixture lightly into each steak.

Cover the pyrex dish in plastic wrap and let marinate in the refrigerator for 24 hours.

After 24 hours, take your steak out and uncover the dish. Let the steaks rest on the counter at room temperature for 30-45 minutes.

Start your grill and let it get hot enough to where you can sear your steaks. Once hot enough, sear the steaks for 3-4 minutes on each side. NOTE: Some of your garlic rub will fall off at this point...it's ok!

Grill your steak to the desired internal temperature.

Serve immediately.