Place steak in gallon zipper bag with 2 tablespoons of Dale's or your marinade of choice.
Pound with a mallet for 20-30 seconds, until tenderized. Season with salt and pepper on both sides.
In a medium cast iron skillet, heat olive oil over medium-high heat. Add steak and cook for 5 minutes total until golden crust starts forming on both sides.
Reduce the temperature and add butter, garlic, and rosemary. Spoon the meat with the butter mixture, flipping the steak occasionally. Cook until the internal temperature of the steak reaches 130F.
Transfer the meat to the cutting board and let it rest for 5 minutes before slicing.
