Ah, you and your garlic press! ;-)

I don't use garlic with steaks, but hey ho. Just a drop of groundnut oil (or, as you say, use the fat from the steak trimmings) and salt and pepper, then a couple of minutes on each side with high heat. I also cook braising steak, cheap cuts that take slow cooking. I might do the whole slabs on top in a covered pan on top my mum's way, or I might cut them into chunks, brown them, simmer in red wine for a bit then add whatever to make a stew over about three hours. Satisfies the folks who don't like the sight of blood... ;-)