First, sprinkle the steaks generously with either white pepper or freshly ground black pepper on both sides, having previously dabbed the meat dry with kitchen roll.
Crush 4-5 decent cloves of garlic and mix with enough olive oil to make a paste - then paint the paste over both sides of the steaks. Park them in the fridge under clingfilm until you are ready to cook.
Immediately before cooking sprinkle a little salt over both sides of the steak. Put the meat onto a good heat on both sides to seal the meat, then onto a lesser heat to cook to the desired level - I prefer sirloin on the rare side done this way. Let the meat "rest" for 3 minutes before serving. You will not be aware of the garlic when eating.
Open a bottle of something red and - voila!