Heat a medium skillet over medium-high heat until very hot, one to two minutes. Sprinkle steak with rosemary, salt and pepper. Add olive oil to heated skillet and swirl to coat. Place steaks in skillet and sear each side to create a crust (about two minutes per side). Reduce heat to medium-low and continue cooking to desired doneness, turning occasionally. Transfer steaks to plates and keep warm.

Reduce heat to low and add wine and honey. Stir well to combine and scrape up any browned bits from bottom of the pan. Allow to simmer for two minutes, then add remaining teaspoon of chopped rosemary and stir. Pour glaze over the resting steak.