A few hours before cooking (i.e. in the morning or the day before), combine 4 tablespoons extra virgin olive oil with the crushed garlic. Season with a pinch each of sea salt and freshly ground black pepper, cover with cling film and store in the fridge.
Remove steaks from fridge 1 hour before cooking. Rub a little olive oil into the surface of each steak, along with a little sea salt.
Preheat frying pan over a medium-high heat for 5 to 10 minutes. Fry the steaks for 2.5 to 3 minutes on each side. When you turn them over, dot a knob of butter on each one.
When steaks are cooked, remove them from the pan and immediately season with sea salt and freshly ground black pepper. Rest for 5 to 10 minutes.
Meanwhile, prepare the salad. In a large bowl, combine the rocket, red onions, tomatoes, olives and capers. Place a portion of the salad next to each steak. Drizzle the garlic-infused extra virgin olive oil over both the steak and the salad.