Finely dice or mince rosemary and garlic.
On a cutting board add 2 teaspoons coarse sea salt, minced rosemary and garlic and mix together and roughly chop all together.
Rub the garlic and rosemary mixture all over your choice of steak, in this case I used ribeye. Allow to sit at room temperature for 20 minutes.
Over medium-high heat, heat up your skillet.
Once heated add butter and olive oil, if you are using.
Right before you add the steaks to the pan season with pepper and more salt if desired. Add steaks one at a time, I cook two at a time and cook about 1-2 minutes on one side then flip and cook for another 1-2 minutes.
Turn steaks again, add wine and shallots and cook 2 or 3 more minutes.
Depending how you want your steak cooked, turn your steak once more and cook for another 2-3 minutes.
Once cooked to desired temperature, remove skillet from the heat. Remove steaks and let rest for 5 minutes.
Right before serving, drizzle remaining liquids and shallots from pan over the steak.