Pre-defrost the steaks. I took 3 pieces, because they were small.
Blot the steaks on both sides with a paper towel, grease with oil, pour lemon and salt.
In a mortar, grind the garlic into a paste. Add the parsley and mash, too. Add salt and olive oil to taste.
Fry the steaks for about 2 minutes on each side, depending on their thickness.You can focus on the temperature inside:
43 degrees - very juicy and a little hard (like a meat steak with blood)
46 degrees-fleshy and juicy
49 degrees-firm and dry (like a well-done steak)
Remove the steaks from the heat and rub with the sauce.