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Trim steaks of any fat and gristle, then cut each into quarters.
Using the flat side of a meat mallet, pound the ribeye to ¼ inch in thickness
Rub each piece with soy sauce and oil.
Add the 2 tablespoons of butter and oil to the pan and cook the steak on each side sauteed for around 5 minutes on each side in the last minute add the garlic.
Set aside and keep the steaks warm.
Add the remaining butter to the pan with shallots cook in the brown bits for around 4 to 5 minutes then add the rest of the ingredients to the pan.
Place the steaks in the pan with the sauce.
Add a few drops of Port or Madrid if you desire.
This dish is great served with Chantilly Potatoes and Roasted Asparagus