Season the steaks with salt and pepper. Heat 1 tablespoon of the olive oil in a large skillet over medium-high. Add the steaks to the skillet and cook for 4 to 6 minutes per side or to desired doneness. Transfer the steaks to a plate and tent with foil. Add the remaining olive oil to the skillet and reduce heat to medium-low. Add the garlic and rosemary; sauté for 2 minutes, stirring occasionally and being careful not to burn the garlic. Stir in the vinegar and cook until thickened and reduced to a glaze, scraping the bottom of the pan, about 2 to 3 minutes. Place the steaks on a serving dish and return the meat juices to the skillet, stirring to combine. Spoon the glaze over the steaks and serve immediately. Serves 4.