Seared Steak Tartare with Rosemary
['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']
Coarsely chop steak into 1/4" pieces, including fat but removing any gristle.
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.
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).
Transfer steak to a plate and top with rosemary and garlic; sprinkle with sea salt and drizzle with oil.
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