In a small bowl, mix together the minced garlic, rosemary, a pinch of black pepper, and sea salt. Rub each steak with the mixture and set aside.
3 cloves garlic, 2 tablespoons minced fresh rosemary, 1 tablespoon sea salt, Freshly ground black pepper
Heat butter and oil in a large skillet over medium/high heat. When bubbling, add steaks. Cook on each side for 2-3 minutes.
4 tablespoons unsalted butter, 1 tablespoon olive oil, 4 (10-ounce) New York strip steaks
Add cooking sherry to skillet and allow to cook another 2½ minutes on each side. This will result in medium done steaks. Cook to desired doneness.
½ cup cooking sherry
Take steaks off of heat and set aside. Allow to rest for at least 5 minutes.
In skillet, add the cream and allow to cook down (on simmer) for at least 5 minutes.
1 cup heavy cream
Garnish steaks with remaining rosemary and brushed with the cream sauce. Enjoy!