In a small bowl, mash the garlic cloves with the salt using the flat of a knife or a microplane. Combine mashed garlic, 3 tbs olive oil, chopped rosemary, thyme, lemon zest, lemon juice, red wine, and Dijon mustard. Whisk until emulsified. Season with the 1 tsp freshly ground black pepper and (if you want heat) 1/4 tsp crushed red pepper flakes.

Marinate the lamb

Pat the lamb steaks dry with paper towels. Place steaks in a shallow dish or resealable bag and pour the marinade over them, ensuring each steak is coated. Massage the marinade into the meat. Cover and refrigerate for at least 30 minutes and up to 4 hours. Remove from fridge 20 minutes before cooking to bring close to room temperature.

Cook the Lamb

Heat pan and sear

Heat a heavy skillet (cast iron preferred) over medium-high heat until very hot, about 4–5 minutes. Add 1 tbs olive oil and swirl to coat. Pat excess marinade off the steaks (reserve marinade). Place steaks in the pan without crowding; you may need to cook in two batches. Sear for 3–4 minutes on the first side without moving to develop a brown crust.

Flip and baste

Flip the steaks and add 2 tbs butter to the pan along with the reserved marinade (pour carefully to avoid splatter). Tilt the pan slightly and spoon the melted butter and juices over the steaks repeatedly (basting) while cooking 2–4 more minutes for medium-rare (internal temperature 130–135°F / 54–57°C). Adjust time: less for rare, more for medium-well. If steaks are thick, finish in a 400°F (200°C) oven for 3–5 minutes.

Rest

Transfer steaks to a cutting board and tent loosely with foil. Let rest 5–8 minutes to allow juices to redistribute. While resting, spoon pan juices and butter over the steaks once or twice to build flavor.

Finish & Serve

Taste the pan juices and, if needed, season with a small pinch of salt. Slice steaks across the grain if desired, or serve whole. Sprinkle with chopped parsley and an extra grind of black pepper. Serve with roasted potatoes and green vegetables, or your chosen sides.