Gather all ingredients.

Put bread crumbs in a small bowl.

Combine 3 tablespoons olive oil and garlic in a skillet and heat over medium heat until garlic sizzles, 20 to 30 seconds.

Strain olive oil into bread crumbs and mix to combine to create garlic crumbs. Allow garlic crumbs to cool.

Cut steak into 2 (8-ounce) portions. Place one of the steaks onto a piece of plastic wrap and fold the plastic wrap over to cover meat. Pound with a tenderizer or another heavy object to 1/4 inch thickness. Repeat with second steak.

Season both sides with salt and pepper.

Spoon cooled garlic crumb over pounded steaks to cover the surface up to the edges.

Fold over the plastic wrap and pound again to push garlic crumbs into steak. Flip steak over and repeat on the other side.

Heat remaining 2 tablespoon olive oil in a large skillet over medium-high heat. Add steak to hot oil and cook until meat starts to sizzle, 1 to 2 minutes. Reduce heat to medium and cook for about 2 minutes per side for medium to medium-rare. An instant-read thermometer inserted into the center should read 130 to140 degrees F (54 to 60 degrees C).

Serve and enjoy!