3 tablespoons extra virgin olive oil (EVOO), divided
4 beef cube steaks (about 2 pounds total)
Salt and ground black pepper
3-4 cloves garlic, thinly sliced
1 lemon, thinly sliced (seeds discarded)
2 small sprigs rosemary
1 1/2 cups white wine
1 tablespoon butter
Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Season the steaks with salt and pepper and sear in the pan (working in batches if need be) until the steaks have a nice crust on the outside, about 3 minutes per side.
Remove the cooked steaks from the skillet and reserve warm on a plate. Return the skillet to medium-high heat and add 1 turn of the pan of EVOO, about 1 tablespoon. Add the sliced garlic to the pan and cook until just golden brown, about 30 seconds. Add the lemon slices, rosemary and white wine to the pan and season with salt and pepper. Cook until the wine had reduced by about half, about 1 minute. Remove the pan from the heat and add the butter, stirring to melt.
Serve the steaks with a heart pour of the sauce and a fresh green salad.