A few hours before cooking (i.e. in the morning or the day before), combine 1/4 cup 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 a hour before cooking. Rub a little olive oil into the surface of each steak, along with a little sea salt. Pre-heat pan over a medium-high flame for a good five to ten minutes. Fry the steaks for 2 1/2 to 3 minutes a side. When you turn them over, plonk 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. Sit for five to ten minutes.
Meanwhile, prepare the salad. In a bowl, combine the rocket leaves, red onions, tomatoes, olives and capers. Place a portion of the salad next to each steak. Drizzle a little the garlic-infused extra virgin olive oil over both the steak and the salad.