Ingredients

• 1 8-ounce boneless New York strip steak
• Kosher salt, freshly ground pepper
• 1 tablespoon olive oil, plus more for drizzling
• 1 sprig rosemary
• 2 garlic cloves, unpeeled
• Flaky sea salt

Instructions

1. Coarsely chop steak into 1/4" pieces, including fat but removing any gristle.
2. Transfer to a small bowl; season with kosher salt and pepper and toss to combine. Form into a 3 1/2"-diameter patty about 1" thick. Season top and bottom generously with kosher salt and pepper.
3. Heat a dry medium skillet, preferably cast-iron, over medium. Cook patty undisturbed until a nicely seared brown crust forms, about 3 minutes. Turn patty and add 1 Tbsp. oil, then rosemary sprig and garlic cloves to skillet. Cook, turning garlic occasionally to keep it from burning, until second side of patty is nicely browned, about 3 minutes (inside will still be fairly pink).
4. Transfer steak to a plate and top with rosemary and garlic; sprinkle with sea salt and drizzle with oil.