Season the steaks with lemon pepper, salt and fresh cracked pepper on  both sides. Set aside.

Make the sauce first. The steaks won't take long so you'll want to have everything ready to serve when they are done.

Melt the butter in a medium saucepan. Add the garlic and cook on low until it just starts to become fragrant.

Add the salt, chili crisps, and capers. Turn the heat to warm and continue to cook while you make the steaks.

Heat the olive oil in a heavy skillet.

Lay the steaks in the hot oil and cook on medium-high until they're browned. Turn and cook the other side, about 1 to 2 minutes each. The internal temperature should be 130 degrees for medium rare and 90 for rare (the way we like it).

Let the steaks rest 10 minutes.

Serve with rice or couscous and top it all with the sauce.