Remove the T-bone steaks from the refrigerator and let them rest at room temperature for about 30 minutes.

In a small bowl, combine the minced garlic, smoked paprika, salt, and black pepper. Mix well to create a garlic-paprika paste.

Rub the spice mix evenly over both sides of the T-bone steaks, ensuring that the garlic and spices adhere well to the meat.

In a large cast-iron skillet, heat the olive oil over medium-high heat until it shimmers.

Carefully add the seasoned T-bone steaks to the hot skillet. Sear for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached. Use a meat thermometer for accuracy (130°F for medium-rare).

In the last minute of cooking, add the butter and chopped rosemary to the skillet. Spoon the melted butter over the steaks to baste them for added flavor.

While the steaks are resting, add the halved chili peppers to the skillet, cut side down. Char for about 2-3 minutes until they have grill marks and soften slightly.

Remove the T-bone steaks from the skillet and allow them to rest on a cutting board for about 5 minutes.

Slice the T-bone steaks against the grain and serve with the charred chili peppers on the side. Garnish with fresh parsley if desired.