1. Combine the granulated garlic, black pepper, and salt in a bowl, and rub it generously on the steaks. Then, wrap them in foil and keep them in the fridge to brine for three hours to three days. (for immediate cooking, sit them at room temperature for 30 minutes).
2. Bring the steaks from the fridge 30 minutes before cooking time, and let them sit on the shelf to lose chill. Then, heat the oil and butter in a skillet at medium heat, until the butter completely melts. Tilt the skillet so the surface is well coated with oil and butter.
3. Sear the steaks on both sides, until the surface is deeply caramelized, basting frequently with the melted butter. Cook until you reach the desired doneness, then set them down and rest for three minutes before serving.

You can also follow this video for more suggestions.