Sprinkle your steaks with a chopped clove of garlic, salt, pepper and a couple of tablespoons of olive oil.
Fry in a hot pan with a foaming knob of butter for 2-3 minutes each side, then put onto a plate to rest.
Pour a glass of Marsala into the still-hot pan, and stir the bottom of the pan to deglaze. After a few seconds, pour in 2-4 tablespoons of double cream and sprinkle in some salt. Let it bubble for half a minute more, then pour in the steak juices from the resting plate, bubble again, then serve.